2Place them in a microwave safe bowl, cover with a damp paper towel and microwave for 3 to 4 minutes.
3Lay them out on your cutting board and let them cool while you cook your chicken.
4Season your chicken with a half tablespoon garlic powder, half tablespoon onion powder and mix to coat.
5Heat 1 tablespoon of cooking oil over medium high heat.
6Once your oil is hot, add in your chicken and let that cook until no longer pink in the middle.
7While your chicken is cooking, chop up your potatoes into bite-sized pieces.
8Season the chopped potatoes with a little bit of salt and set them aside.
9Once your chicken is cooked through and has some nice color on the outside, remove it from the skillet.
10Return that same skillet back to the stove over medium heat, melt in your butter and add in your remaining cooking oil.
11Once your butter is melted, add in your chopped potatoes.
12Once you're happy with the cook on your potatoes, add in half tablespoon garlic powder, half tablespoon onion powder and half tablespoon Italian seasoning.
13Give that a mix, reduce the heat to a simmer and add in your chicken broth.
14Let that simmer for 2 to 3 minutes.
15Make your slurry by adding your milk and corn starch together.
16Add in your milk slurry, give that a little mix and let it continue to simmer until your sauce thickens.
17Once your sauce thickens, add in your grated parmesan cheese.
18Mix that in and then add in your cooked chicken.
19Once everything is done, give it a taste and add salt and pepper to preference.
20Portion out your meal containers, top with your shredded parmesan cheese.
Ingredients
potatoes
0.5 tbsp garlic powder
0.5 tbsp onion powder
1 tbsp cooking oil
chicken
salt
butter
cooking oil
0.5 tbsp garlic powder
0.5 tbsp onion powder
0.5 tbsp Italian seasoning
chicken broth
milk
corn starch
grated parmesan cheese
pepper
shredded Parmesan cheese
Equipment
microwave safe bowlcutting boardskillet
Tips
Cut potatoes into quarters and microwave them for 3-4 minutes until a knife has slight resistance when cut through.
Let potatoes cool before chopping into bite-sized pieces.
Cook chicken until no longer pink in the middle and has nice color.
Make a slurry with milk and cornstarch to thicken the sauce.