Ingredients
3 baked russet potatoes (microwaved or oven baked)
1 (8-oz.) boneless skinless chicken breast, diced
2 1/2 tbsp. Land O Lakes® Butter with Canola Oil, divided
1 shallot, chopped
2 medium carrots, diced
1 stalk celery, diced
1/3 c. fresh or frozen corn or sweet peas
1 tsp. fresh thyme
2 1/2 tsp. all-purpose flour
1 1/4 c. chicken broth
1 1/2 tbsp. sour cream
Salt, to taste
Pepper, to taste
1 c. breadcrumbs
Chopped fresh parsley, to taste
Preparation
Step 1Heat a 10" skillet over medium-high heat. Add 1/2 tbsp. butter to pan, then add diced chicken breast and cook 5 to 6 minutes until cooked through. Remove to a plate or bowl and set aside. Turn the heat down to medium and add 1 tbsp. of butter, shallots, carrots, celery, corn, and thyme to the pan. Sauté for 5 minutes.Step 2Stir in the flour and continue to cook for 3 minutes, stirring frequently. Add in the broth and stir well, scraping up any bits from the pan. Continue to cook until the vegetables are tender and the gravy has thickened, about 7 minutes more. Add the diced chicken back into the gravy.Step 3Turn off the heat and stir in the sour cream and 1/2 tbsp. more of the Land O Lakes® Butter with Canola Oil. Sprinkle lightly with salt and pepper to taste. It will continue to thicken as it stands. In a small skillet, combine 1/2 tbsp. butter with breadcrumbs and cook over medium heat, stirring constantly until golden brown, 3 to 4 minutes. Step 4Plate the potatoes by slicing two lines in a cross formation on each spud. Squeeze each potato open and widen the opening by pulling the skin down and fluffing the inside with a fork. Spoon the chicken and vegetable gravy into each potato, top with breadcrumbs and parsley, and serve.
