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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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Mustard mashup with smashed potatoes

Week two brings another test of what my little Le Creuset can hold.

And once again, I turned to Jamie Oliver’s wonderful “5 Ingredients” cookbook. So, I know, I know, I keep going on about it, but this week especially demonstrates how versatile and useful it is. Because, scandal, I used way more than 5 ingredients in this list. In fact, I mashed up two recipes, and then still added more. I’m calling it a mustard chicken mashup.

Mustard chicken mashup ingredients.

In doing so, I also tested the limits of the 9-inch braiser.

Tl; dr, I might have gone a tad overboard, but it all still worked out.

If you have a 10-inch skillet, this will be fine; if you are using a 9-incher, perhaps do scant amounts or stir very carefully.

As its name suggests, this recipe has some mustard and chicken. It also has some veggies, some cream, and Worcestershire. I stole the carrots and Worcestershire sauce from a 5-ingredient beef recipe that also called for mustard, but the chicken recipe sounded easier, and creamier.

And aside from some careful stirring, it all worked out really well. My only regret, actually, is that the stone ground mustard was rather mild and I had hoped for it to be stronger. If you love mustard like we do, I recommend getting a stronger mustard or mixing stone ground and Dijon mustards. I liked the way the stone ground looked mixed with heavy cream, but I wanted more of a kick.

Other than that, it was a perfectly wonderful and quick two- to three-serving dinner, especially when served with the smashed potatoes my sweetie made in our new Instant Pot. I also thought about serving it with rice, but potatoes were perfect; plus, then I get to have a mashup and smashed potatoes.

Easy as pie, but tastes like creamy mustard. Noms.

Here’s what I did:

Ingredients

  • 1 lb. chicken, sliced into thin strips
  • 1 carrot, thinly chopped
  • 1 onion, thinly sliced
  • 6 oz. Brussels sprouts
  • ⅔ c. heavy cream
  • ½ c. water
  • 1 T. Worcestershire sauce
  • 2 T. stone ground mustard (or to taste)
  • Pepper, to taste
  • Olive oil

Directions

Add some oil to your Le Creuset (or 9- to 10-inch skillet), and stir in the carrot, onion, and Brussels sprouts. Cook over medium heat about 3 to 5 minutes, stirring occasionally, to slightly soften. Add the chicken slices, and cook another 3 to 5 minutes until the chicken is mostly cooked through.

Then, add the mustard, cream, water, and Worcestershire. Add pepper to taste.

Bring to a boil, and then simmer, uncovered, stirring occasionally, until the liquid thickens slightly into a sauce and the chicken is cooked through.

Season with additional pepper or mustard as desired. Serve with smashed potatoes or rice, or on its own, and enjoy!