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Quick & easy chicken, Fun style

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.

Potato chip-coated chicken ingredients.

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.

Potato chips and chicken make pure perfection.

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!

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Quick & easy chicken, Fancy style

My sweetie managed to find some boneless, skinless chicken breasts so for the next two weeks, we feast!

I know for foodies that boneless, skinless chicken breast is not the mark of a true chef; however, I like its texture and blank-canvas nature. It has its place, and I’ve missed that it’s harder to come by, while I would gladly give it up entirely if we’d have done more to make meat-packing plant workers safer or, simply, kept them home for longer.

Still, old habits die hard, and when my sweetie found these at the co-op, I was excited to have a couple of different simple, but delicious, meals to serve showcasing this cut.

My first foray was an oldie but a goodie. Ever since I found out about Amy Thielen, I’ve been a fan. I love her Midwest-style, and while she’s been a big-time chef, she’s managed to take her recipes from haute cuisine to stuff I can do in my kitchen.

This rosemary chicken is one of those that seems like it’d be served in a farm-to-table restaurant, but I can also make it at home without stress and with few ingredients. It also lets its few ingredients shine.

Rosemary chicken ingredients.

While it’s perfect as a main dish with a side to accompany it, I’ll be honest, my sweetie and I usually enjoy it as a sort of appetizer. It’s great to go from warmed plate to living room table, and we’ll snack as we either wait for something else or have already had a salad. Sometimes simple can be so sweet.

I’ll note that Thielen’s recipe calls for discarding the rosemary sprigs after they’ve been infused, which I did this time and felt that it could have had more rosemary flavor. My sweetie and I have both made this before where we’ve left the sprigs in (or used more than 2); your mileage may vary on how strong of a rosemary flavor you like, but consider using more or keeping it infused for longer/while cooking if you want a heaping dose of the herbal, floral flavor.

Here’s what I did, following her recipe (but downsizing the skillet slightly):

Ingredients

  • 16 oz. boneless, skinless chicken breasts
  • 4 T. (½ stick) butter
  • 2 sprigs fresh rosemary
  • Salt and pepper, to taste
  • 2 t. fresh parsley, chopped (optional)

Directions

Cut each chicken breast into three long, fairly equal pieces. Set aside.

Heat a 9- to 10-inch skillet over medium heat. Add the butter, When it foams and then turns nut-brown, remove it from heat and add the rosemary sprigs, tilting the pan so that the butter foams over the rosemary. Set aside to infuse for 5 minutes. Remove and discard the rosemary sprigs (or keep them for a stronger, more rosemary flavor).

Set the skillet back on the burner, over medium-low heat. Season the chicken with salt and pepper, and then add them to the skillet. Cook slowly, moving and turning the pieces often, until all the pieces have cooked through, about 15 to 20 minutes. Add the parsley if using, and place on a warm plate, pouring the pan juices over the chicken, and enjoy!