2 boneless chicken breast

1/2 Cup Gorgonzola cheese separated

Olive oil to coat frying pan

Large bottle of frying oil

tbsp truffle oil 

1 medium onion

1/2 cup flour

1/2 cup milk

1 egg white

4 medium potatoes

large handful carrots (I used the small snack ones)

tbsp butter

1/4 cup half n half

1/4 cup balsamic vinegar

1/4 cup chicken broth

salt 

pepper 

garlic powder 

onion powder

thyme

Carrot mashed potatoes:  

Cube carrots and potatoes and add to pot boiling water and cook until a fork easily pierces them.  Drain. Add butter, half n half and truffle oil. I usually add a few good sprinkles of garlic powder to this also.  Add salt to taste. Blend well with mixer adding more half n half or milk until they are a good consistency.  The secret to good mashed potatoes is a lot of salt.  This is why food in restaurants tastes so good but is so bad.

French fried onions:

Add frying oil to a deep pan. Heat on medium high.  Be aware that some stoves are hotter than others and may need adjusting.  Too hot and you burn everything. Thinly slice onion into strips separating the onions.  Have two good sized bowls ready.  In one bowl add milk and egg white.  Mix well.  In other bowl add flour, salt, pepper, garlic powder and onion powder.  I use about 1 tsp each. Mix well.  Add sliced onions to egg mixture.  Coat well.  Remove just the onions from mixture and then add to flour mixture.  Coat well.  Add onions to hot grease and fry until golden brown. {save flour}  Remove and set on plate with paper towels to drain grease.   

Balsamic Chicken:

Add generous amount of olive oil to frying pan {1/4 inch}. Heat stove to medium heat. Slice chicken 1/2 inch thick.  Add to frying pan when hot.   Sprinkle salt, pepper, garlic powder, onion powder and thyme over chicken. Enough where you can see the seasonings but don't overdo it.  Cook about 6 min. each side. When you flip chicken, season other side.  When chicken is done, remove it from stove and cover to keep warm. Reduce heat to low.  Add a few more tsp of olive oil to pan.  Add  2 to 4 tbsp of flour mixture from onion batter to pan just enough to almost saturate the oil.  Too much and it will be too dry.  Let fry on low until bubbling.  Add chicken broth.  Mix well.  Add balsamic.and 1/2 the cheese and let simmer until it is the consistency of gravy.  Remove from stove.  

 On plate layer food starting with chicken, then balsamic gravy. Top with cheese and onions.  

Batter for steaks 

Add flour, salt, garlic powder, and half of pepper to wide bowl.  Mix.

Egg mixture 

Mix egg white and one cup of milk.  Whisk together in separate wide bowl.

Heat large non stick frying pan to medium/med. high adding half of oil to coat bottom of pan.

Put steaks one at a time into egg mixture, coat, and then into flour mixture, coating generously.  Add to hot frying pan and fry for about 8 minutes on each side until golden brown and cooked.  Transfer to oven safe pan and then to oven to keep warm.

Gravy

Add remaining oil to pan and cut down to medium low.  Add pepper and let fry for about a minute.  Slowly add remaining flour to pan, one Tbsp at a time trying not to add too much flour. { Refer to the too dry/just right photos}.  When flour is bubbling, slowly add chicken broth and milk until thickened to the consistence of gravy.   Serve over warmed chicken fried steaks.  Enjoy!