I mentioned last week that my sweetie found boneless, skinless chicken, and he was good enough to buy 2 lbs, which meant I could make Amy Thielen’s wonderfully fancy yet simple rosemary chicken with half the meat.
But it also meant that I could use the rest to make a Betty Crocker recipe that coats chicken breasts in sour cream and onion potato chips. From the time I came across the recipe, I knew I had to make it as soon as my sweetie could bring home the special cut of meat.
Of course, fried/sauteed chicken could be made with thighs or bone-in breasts, but this seemed to me the type of thing that would work best with what it called for. So, I was willing to wait until we could get what we need, and willing to eat less meat and get different cuts going forward so I could enjoy this the way I wanted.
There’s not a lot of work to it, but that doesn’t make it any less tasty. Besides, what’s not to love from chicken and potato chips mashed together.
It was a true delight, and I hope to make it again someday when meat is easier to come by and I feel less guilty buying some, since I’m usually content with a nice vegetarian meal.
Here’s what I did:
- ~4 c. sour cream and onion potato chips, crushed (yielding ~1 c.)
- 1 T. parsley flakes
- 1 large egg
- 2 t. Worcestershire sauce
- ~2 T. vegetable oil
- 4 (about 1 ¼ lb.) boneless skinless chicken breasts
Directions
Place the crushed potato chips on a large shallow plate, and mix with the parsley. In a separate small bowl, beat together the egg and Worcestershire sauce.
In a 9- to 10-inch skillet, heat the oil over medium heat (cooking only half at a time or using 2 skillets if it doesn’t all fit into one skillet). Dip a chicken breast into the egg mixture and then coat with the potato chip mixture, pressing in as appropriate. Repeat with the remaining chicken breasts.
Cook the coated chicken breasts in the heated oil for about 10 to 12 minutes, turning once about halfway through, until the coating is a deep golden brown and the chicken is cooked through. Let cool slightly, and enjoy!