and Parmesan cottage fries with steak house mushrooms
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Cut potatoes into ¼" slices.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Prepare the Cottage Fries
Place half the butter (reserve remaining for sauce) in a large microwave-safe bowl. Microwave until melted, 30-60 seconds.
Add potatoes, half the Parmesan, and a pinch of salt and pepper to bowl with butter and gently combine.
Transfer potatoes to one side of prepared baking sheet and top with remaining Parmesan and excess Parmesan in bowl.
Reserve bowl; no need to wipe clean.
Roast the Cottage Fries and Mushrooms
In bowl used for potatoes, combine mushrooms, garlic, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Transfer mushrooms to empty side of baking sheet. Spread into a single layer on their side (some overlap is ok). Roast in hot oven until lightly browned and tender, 17-20 minutes.
While potatoes and mushrooms roast, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.
Make Bordelaise and Finish Dish
Return pan used to cook chicken to medium heat. Add 2 Tbsp. water, red wine, and demi-glace to hot pan. Bring to a simmer.
Once simmering, cook until thickened slightly, 30-60 seconds.
Remove from burner and swirl in remaining butter.
Plate dish as pictured on front of card, topping sauce with chicken and garnishing mushrooms with chives. Bon appétit!
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