It is 4:00 p.m. and once again, that nagging daily question arises. What do I make for dinner?

I really hate that question! 

Today I wanted to make something simple (as always) and starting looking through my cookbooks. I came across this one, courtesy of Ina Garten, Barefoot Contessa “At Home”. I love her cookbooks because the recipes are easy to read and follow. This is one you have to make! Ina writes that she makes this over and over and so will I. 

My friend Tina told me how she made these potatoes for dinner one night and I knew I had to try them. They were just as she described them. Fantastic. If you make sure to really get them golden brown, they are almost addicting. I couldn’t stop eating them. I hope you enjoy them as well.

Please email me if you make any of my recipes and let me know how you liked them! Remember you can adjust, add or delete any ingredient to suit your preference! I would love to hear from you!

Ingredients for the chicken Breasts

3-4 boneless, skinless chicken breasts
1/2 tsp. kosher salt plus 1/2 tsp. for sauce
1/4 tsp. pepper plus 1/4 tsp. for sauce
1 cup flour
2 extra large eggs
1 1/2 cups seasoned dried bread crumbs
2-3 tbsp. good olive oil
1/3 cup of freshly squeezed lemon juice (2 lemons)
1/2 cup of good dry white wine
chopped fresh flat-leaf parsley, for serving

Preheat the oven to 400.

Place chicken breasts between plastic wrap and pound it out to 1/4 inch thick (mine were a little thicker than that) Sprinkle both sides with salt and pepper.

Mix the flour, 1 tsp. salt and 1/2 tsp pepper in a plastic bag. 

Beat the eggs and 1 tbsp. of water together in a bowl.

Place the bread crumbs on a plate.

Shake the chicken in the bag with the flour mixture. Take each piece out shake off the excess flour, dip it into the egg mixture and then into the breadcrumbs.

Heat 2 tbsp. of olive oil in a large saute’ pan over medium to low-medium heat. Add 2 chicken breasts and cook them for 2 minutes on each side until browned. Set your timer.

Place them on the baking pan while you cook the rest of the chicken.

Heat more olive oil in the saute’ pan and cook the other 2 chicken breasts. Place them on the baking pan as well and place in the oven. Allow them to bake for 5-7 minutes while you make the sauce.

For the sauce, wipe out the saute’ pan with a paper towel. On medium heat, melt 1 tbsp. of butter and then add the lemon juice, white wine, 1/2 tsp. salt and 1/4 tsp pepper. 

Boil over high heat until reduced by half, about 2 minutes.

Take the pan off the heat, add in the remaining butter and swirl to combine.

Serve one chicken breast on each plate and spoon on some of the sauce.

Top with fresh parsley.

Ingredients for the Potatoes

5 medium red potatoes
3 tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. pepper

Preheat oven to 500.

Line a baking pan with aluminum foil.

Cut off ends of the potatoes and very thinly slice them.

Mix potatoes with the olive oil, salt and pepper.

In a single layer, place each slice of potato onto baking pan.

Bake for 45-50 minutes until golden brown.

It’s that simple!