Directions
- 1Roast garlic at 400°F for an hour.
- 2Peel and chop 5 pounds of potatoes and boil for 45 minutes.
- 3Season flour with seasoning salt, garlic powder, onion powder, oregano, and lemon pepper.
- 4Dip thinly sliced chicken breasts in the seasoned flour, then dip in egg and italian panko.
- 5Fry chicken until golden brown and set aside.
- 6Toss asparagus with olive oil, garlic powder, lemon pepper, and roasted garlic.
- 7Bake asparagus at 400°F for 10 minutes.
- 8In a bowl, combine boiled potatoes, garlic powder, salt, pepper, oregano, whipped cream cheese, milk, butter, and parmesan cheese.
- 9Mix with hand mixer until smooth.
- 10Make lemon cream sauce: In a skillet, melt butter, add garlic, heavy cream, Dijon mustard, garlic powder, oregano, lemon pepper seasoning, parmesan, and lemon zest. Whisk until smooth.
- 11Serve chicken over mashed potatoes with roasted asparagus and lemon cream sauce.
Ingredients
- 1 bulb garlic
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
- 5 pounds potatoes
- 1 cup flour
- 1 tablespoon seasoning salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 1 tablespoon lemon pepper
- 2 eggs
- 1 cup italian panko
- 2 bunches asparagus
- 4 ounces whipped cream cheese
- 1 cup milk
- 1 cup butter
- 1 cup parmesan cheese
- 1.5 cups heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 1 tablespoon parsley
Equipment
ovenknifealuminum foilpotbowlwhiskhand mixerskillettongsbaking sheetgrater
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