Need a new holiday dinner idea that's creamy and flavorful?
Enter Chris Morocco, deputy food editor of Bon Appetit magazine, is sharing his souped-up spin on the traditional chicken and potatoes for Campbell's, a sponsor of "Good Morning America," that you can enjoy all season long.
Morocco, who is a spokesperson for Campbell's, has created a recipe for chicken katsu with a mushroom-curry gravy and mashed potatoes.
The Japanese-inspired chicken is first breaded in panko and served with souped-up curry mushroom gravy and mashed potatoes. The curry-mushroom gravy is an easy way to add a pop of flavor or "umami" to this dish that's typical of Japanese cuisine, Morocco says. The gravy incorporates Campbell's Condensed Cream of Mushroom soup to make the dish you love, now even creamier and richer -- but without the extra work of making a sauce from scratch.
Read on to get the full recipes and make your next family dinner a favorite.
Recipe for Chicken Katsu with Mushroom-Curry Gravy
4 Servings
Ingredients:
4 scallions, sliced crosswise into 3" sections, then lengthwise into matchsticks
2 lbs. boneless chicken breasts, cut into 4 1” thick cutlets
2 cups all-purpose flour
2 large eggs
3 cups panko
2 Tbsp, plus 1/2 cup extra-virgin olive oil, divided
4 oz. Cremini mushrooms, finely chopped
1 1" piece fresh ginger, peeled and finely chopped
2 garlic cloves, sliced
1 Tbsp curry powder (preferably S&B brand)
1 10.5-oz can Campbell's Condensed Cream of Mushroom soup
Cranberry sauce (for serving, see below)
Directions:
Place scallions in a small bowl of water with a few ice cubes. Set aside.
Pound chicken cutlets between two sheets of waxed paper or parchment until 1/2-inch thick. Place flour in a medium bowl.
Whisk eggs in another medium bowl.
Place panko on a large plate.
Working one at a time, dip cutlets into flour dredge, turning to coat. Shake off any excess.
Dip into eggs until coated, shaking off excess. Dredge in panko, turning to coat. Transfer to a large rimmed baking sheet. Set aside.
Heat 2 tablespoons of oil in a medium skillet over medium-high. Add mushrooms and cook, tossing occasionally, until browned and crisp, 3 to 4 minutes.
Add ginger and garlic and cook, tossing, until fragrant, about 2 minutes.
Add curry powder and cook, stirring, until it darkens slightly, about 1 minute.
Add Campbell's Condensed Cream of Mushroom soup and 1 1⁄2 cups water. Bring to a simmer and cook just until flavors meld, about 5 minutes. Season with salt if needed. Set mushroom-curry gravy aside and keep warm.
Heat remaining oil in a large skillet over medium-high until shimmering. Working in batches as needed, cook cutlets, reducing heat to medium if browning too quickly, until golden and very crisp on both sides, 3–4 minutes per side. Transfer to a wire rack.
Slice cutlets and serve topped with mushroom-curry gravy. Top with a spoonful of cranberry sauce. Drain scallions well and scatter over top.
Extra-Buttery Mashed Potatoes
Ingredients:
4 pounds Yukon Gold potatoes, peeled, cut into 2” pieces
1 tablespoon kosher salt, plus more
1 1/2 cups whole milk
3 sprigs thyme (optional)
2 bay leaves
3/4 cup (1 and 1/2 sticks) unsalted butter, plus more for serving
Freshly ground black pepper
Directions:
Place potatoes in a large pot and pour in cold water to cover by 1". Add salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not saturated or crumbly, 20–25 minutes (boiling will lead to waterlogged pieces).
Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.
Meanwhile, heat milk, thyme sprigs, if desired, bay leaves, and 3/4 cup butter in a small saucepan over medium heat until butter is melted. Remove from heat.
Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).
Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.
Serve mashed potatoes with a few pats of butter on top.
Citrus Cranberry Sauce (for serving):
Ingredients:
1 12-ounce bag fresh cranberries
1 cup sugar
1 cup water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon coarse kosher salt
1 cinnamon stick
3-4 star anise pods
Directions:
Bring all ingredients to boil in heavy medium saucepan, stirring often.
Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes.
Remove cinnamon stick and star anise pods. Transfer sauce to medium bowl. Cool, cover, and refrigerate cranberry sauce.
Campbell's is a sponsor of "Good Morning America."
