This is one of my mom’s signature dishes that my sister and I both request whenever we are home. We keep dinners pretty healthy in the DeVoe household, but for this recipe, my mom would always pull out all the stops. The chicken is sauteed in an ungodly amount of butter, the potatoes are coated in oil and salty french onion goodness to ensure maximum craveability, and the parsley gives you the illusion that you’re eating your greens.
For my version of it, I decided to cut down on the butter a tad, because I’m no longer running 6-8 miles a day like I was in high school. Even though I cut down on the good stuff a little bit, I still preserved all the flavor. Like the rest of my dishes, this one is simple, quick, and will have you coming back for seconds.
What you need:
Servings: 2
For the chicken:
- 2 chicken breasts
- ½ cup Italian bread crumbs
- ½ cup milk
- 1 T olive oil
- 2 T butter
- ¼ cup chopped parsley
- ½ carton mushrooms, chopped
- Salt and pepper to taste
For the potatoes
- 1 packet french onion soup mix
- ¼ cup olive oil
- ½ lb of red potatoes
Get it goin’
Preheat the oven to 400. While the oven is preheating, dice up your potatoes and put them in a 9×13 pan.
Drizzle the olive oil over the potatoes and sprinkle the french onion packet on them as well. Get in there with your hands to make sure the potatoes are coated evenly. Can you smell the deliciousness yet? Trust me, you will be addicted to these potatoes.
After the potatoes are nice and coated, put them in the oven for 35-40 minutes.
While the potatoes are cooking, we are going to coat the chicken. I like to set up paper plates because I can just throw them out afterwards and don’t have to worry about salmonella on my plates. Dip the chicken in the milk and then coat it evenly in the breadcrumbs.
Once the chicken is coated, heat up the butter and olive oil in a medium skillet. Brown the chicken on both sides, but you don’t have to cook it all the way through because it’s going in the oven.
While the chicken is browning, chop up your mushrooms and parsley. Once the chicken is browned, add the chicken and all its juices, the mushrooms, and the parsley into another 9X13 pan. Throw them in the oven with their potato buddies for 20-25 minutes, depending on the thickness of your chicken.
When the potatoes are tender and the chicken is cooked through, pull your masterpiece from the oven. This dish is packed with flavor and it’s an easy weeknight meal you can whip up on the fly. Hope you enjoy!
