I had a some leftover mashed potatoes from dinner last night so I made a copycat version of my favorite Cheesecake Factory dish. Chicken and Biscuits! My recipe has WAY less calories than the whopping 2,260 of the big C.F.. Plus, it sure as heck didn’t cost $20 per plate!
2 Chicken Breasts
1 cup Carrot; peeled and chopped
1 cup Button Mushrooms; quartered
1 cup Frozen Peas
2 Tablespoons Butter
½ cup Onion; chopped
3 cloves Garlic; minced
3 Tablespoons Flour
3 cups Chicken Broth
1 cup Half & Half
1 Tablespoon Garlic Powder
1 teaspoon Italian Herbs
Salt and Pepper to taste
3 cups leftover Mashed Potatoes
2 large Biscuits
Wrap the chicken in plastic wrap and use a meat tenderizer to flatten them to 1/2” thickness. Season with salt and pepper.
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Bring a pot with 1” water and a steamer basket to a boil. Add the carrots and steam until tender. Add in the mushrooms and peas, then cover and remove from the heat.
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Heat a skillet over medium-high heat and add the butter. Sear the chicken until cooked through, then remove them from the pan and add in the onions. Sauté until tender, then add the garlic; cooking until fragrant. Sprinkle in the flour and toss until the onions are evenly coated.
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Pour the broth and half & half into the skillet and add the seasonings. Whisk until thickened, then add in the chicken and steamed vegetables. Taste and season accordingly. Cover and simmer for 10 minutes.
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Scoop the chicken, vegetables and gravy over the mashed potatoes and serve with the biscuits.
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Enjoy!
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Ash's In The Kitchen 
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