Serves 6
Directions
- 1Cut potatoes into quarters
- 2Place 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 cut potatoes into bite sized pieces
- 4Season with a little bit of salt and set them aside
- 5Season chicken with half tablespoon of garlic powder, half tablespoon onion powder and mix to coat
- 6Heat one tablespoon of cooking oil over medium high heat, add chicken and let that cook until no longer pink in the middle
- 7Remove it from the skillet
- 8Return that same skillet back to the stove over medium heat, melt in your butter and add in your remaining cooking oil
- 9Add in your chopped potatoes
- 10Add in half tablespoon garlic powder, half tablespoon onion powder and half tablespoon italian seasoning. Give that a mix.
- 11Reduce the heat to a simmer and add in your chicken broth
- 12Let that simmer for two to three minutes
- 13Make your slurry by adding your milk and cornstarch together
- 14Add in your milk slurry and give that a little mix and let it continue to simmer until your sauce thickens
- 15Add in your grated parmesan cheese and mix that in
- 16Add in your cooked chicken
- 17Give it a taste and add salt and pepper to preference
- 18Portion out to meal containers and top with your shredded parmesan cheese
Ingredients
- 2 lbs Russet potatoes
- 1.5 lbs boneless skinless chicken breast
- 1 cup Fat Free Fairlife Milk
- 1 cup chicken broth
- 1 cup shredded Parmesan
- 0.25 cup grated Parmesan
- 2 Tbsp Corn Starch
- 2 Tbsp Cooking Oil
- 1 Tbsp Butter
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 0.5 Tbsp Italian Seasoning
- salt
- pepper
Equipment
skillet
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