What’s Cookin’? Chicken Parisian and Crisp Onion Roasted Potatoes!!

I have tried and tried to find this recipe online so that I could share it with y’all. But, I have failed. So, I am going to have to type it out.

This became one of our favorite dinners shortly after we got married. I am a cookbook junkie and this one was one of the first I ever received. It’s called Great American Brand Name Cookbook (Collector’s Edition). It’s a huge, hardback book filled with recipes from brands like Wylers, Borden, Philadelphia, Duncan Hines, Jell-O, Hershey’s, Land O Lakes and more. You can get the book HERE for between $25 and $30 shipped. It makes a great gift! In fact, I got is as a Christmas gift years ago.

So, now, on to the recipe. This is for Chicken Parisian. It’s soooo good! I would not hesitate to say that I probably triple the sauce because we love it soooo much! Also, be advised that I rarely follow a recipe to the letter, for those of you who knew my Nanny, you know that this is an inherited trait. So, the measurements are what the books says, but you should tweak it to your own liking.

1/4 c sifted flour (I don’t sift..)

1/4 t Paprika

1/4 t Black Peper

6 boneless skinless chicken breast halves (about 2 lbs) – (I have switched this to small pieces or strips and find that it goes further and cooks quicker)

3 T butter or margarine

8oz sliced fresh mushrooms

1/2 c water

1/4 c dry white wine

2 t Wylers chicken bouillon granules or 2 cubes

1/4c thyme leaves

In a plastic bag, combine the flour, parika, pepper. Add chicken a few pieces at a time and shake to coat. Brown coated chicken in a skillet in the butter. Remove from pan. In the same skillet, add the remainder of the ingredients and let simmer 3 minutes. (Be sure to deglaze the pan during this step) Add chicken back to sauce and simmer 20 minutes or until chicken is tender.

This is so good! And, it’s not too difficult. We often serve it with Crisp Onion-Roasted Potates from the same cookbook. It has several of the same flavors, so they go together very well! Here is that recipe:

1 pck Lipton Onion (or Onion Mushroom) soup mix

1/2 c olive oil

1/4 c butter melted

1 t thyme

1/4 t black pepper

2 lbs potatoes cut into small chunks

Preheat to 450. In a shallow baking dish, blend all ingredients except potatoes. Add potatoes and turn in mixture to coat. Bake potatoes stirring occasionally for about 60 minutes or until potatoes are tender (the smaller the pieces, the shorter the cook time).

This is not my picture, but this is exactly what my potatoes tend to look like!

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