Chicken with gravy, green beans and crisp oven fried potatoes

• Smothered Chicken 
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• ingredients
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• 5 strips bacon
• boneless, skinless chicken breasts
• 1/2 C. oil for frying
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• chicken dredge
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• 1/2 C. A.P. flour
• 1/4 C. bread crumbs plain or Italian
• 1 tsp. seasoned salt
• 3/4 tsp. black pepper
• Norm note: coating will stick better if first
• dredged in flour, then dipped in egg then into dredge.
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• Gravy
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• 4 T. butter
• 4T. flour
• 2.5 C. chicken broth
• 1 beef Better than Bouillion
• 1/3 C. half and half
• 1 tsp. soy sauce or Worcestershire
• 1 tsp onion powder
• 1 tsp. garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• 1/4 tsp dried sage
• 2-3 drops Kitchen Bouquet, optional
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• Combine dredge ingr.
• Cook bacon crispy. Save grease.
• Slice chicken breast in two, pound flat
• Pat dry, coat with dredge, shake off excess
• Add veg oil to bacon fat; add vegetables and allow to become hot
• Fry chicken 5 minutes each side to brown. Remove to plate.
• Remove oil, add butter, make a roux with flour
• Norm note:  heat milk and broth before whisking into roux
• Whisk in half & half and broth, stir and scrape until combined and thick
• Add rest of ingr. to gravy, boil, simmer a few minutes
• Return chicken to pan, coat well, scatter chopped bacon over
• Cover & cook 10 min. on low
• sprinkle with parsley
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• Serve over mashed potatoes, rice or noodles.

Crisp Roasted Potatoes

SERVES4 to 6

2 ½ pounds Yukon Gold potatoes, rinsed and cut into 1/2-inch-thick slices

Table salt

5 tablespoons olive oil

Ground black pepper

BEFORE YOU BEGIN

The steps of parcooking the potatoes before roasting and tossing the potatoes with salt and oil until they are coated with starch are the keys to developing a crisp exterior and creamy interior. The potatoes should be just undercooked when they are removed from the boiling water.

1.  Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Place potatoes and 1 tablespoon salt in Dutch oven; add cold water to cover by 1 inch. Bring to boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt; using rubber spatula, toss to combine. Drizzle with another 2 tablespoons oil and 1/2 teaspoon salt; continue to toss until exteriors of potato slices are coated with starchy paste, 1 to 2 minutes.

2.  Working quickly, remove baking sheet from oven and drizzle remaining tablespoon oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin-side up if end piece). Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating baking sheet after 10 minutes.

3.  Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure potatoes brown evenly. Season with salt and pepper to taste and serve immediately.