Tuesday, August 31, 2010
Easiest Dinner Ever - Ranch Chicken with Red Onion and Parsley New Potatoes
Simplicity. Who doesn't need more of that?
This is one of the household staple meals. Weather permitting, it's also fantastic done on the grill. There is some day before prep, but it's easy and it's worth it.
Ranch Chicken with Red Onion and Parsley New Potatoes
6 boneless, skinless chicken breasts, halved horizontally and pounded thin
1-1/2 cup Ranch dressing (I like the Ranch with Bacon, but use any bottled Ranch flavor you like), plus more more dipping later
2 or 3 large red onions, each cut into 6 wedge sections
2 Tbsp butter
1 Tbsp lemon pepper seasoning
1/2 cup fresh chopped parsley
1/2 stick butter, cut into chunks
2 pounds new potatoes, halved
**The day before: Combine chicken and Ranch in a large ziplock. Marinate until tomorrow night! Trust me, this makes all the difference in the world.
Place potatoes in stockpot and add enough water to cover. Salt the water if you wish. Bring to a boil. Reduce heat slightly and continue cooking until tender, about 20-25 minutes.
While potatoes cook, melt 2 Tbsp butter in saucepan. Add Onion and lemon pepper; stir to coat. Cover and cook over medium low heat to just soften the onions. Stir occasionally.
While potatoes and onions are cooking, heat a non-stick skillet over medium high heat. Spray with Pam. Add chicken (in batches) and cook until browned, about 5-6 minutes per side.
Drain potatoes. Add 1/2 stick of butter to stockpot you cooked the potatoes in and return to low heat to melt the butter. Add drained potatoes and parsley, stirring to coat.
Serve 2 pieces of chicken (equals one whole chicken breast), sauteed red onion, potatoes and Ranch dressing for dipping the chicken and onion.