Chicken Ingredients: Two 8 oz chicken breasts; herbed poultry seasoning; juice of 1/4 lemon, salt; cinnamon sugar; garlic powder.
Batter Ingredients: 1 egg; ½ tsp milk; Italian seasoned salt; salt; dried tarragon; palm full of fresh parsley; dried chives; pinch of baking powder; ½ tsp flour; garlic powder.
Francaise Sauce Ingredients: 2 tbls butter; 2 large white mushrooms; 3 oz white wine; tsp capers; zest of the lemon & juice of the remaining 3/4.
Loaded Baked Potato Ingredients: 2 large baking potatoes;1 slice of bacon, halved, microwaved for 1 min on each side, then crumbled; 1 tbls butter, palm full of shredded double cheddar; tsp parmesan; 2 pinches of dried chives; tbls sour cream per desired potato; palm full of fresh parsley.
Zest the lemon and set the zest aside. Apply seasonings liberally to the chicken breasts. Prepare the batter by seasoning lightly and whisking until fully mixed & flour is incorporated. Dredge the breasts in the batter.
Sautee in a large non-stick frying pan at just above medium temp in 1 tsp EVOO and 1/2 tbls butter. Sautee for appx 5 min’s before flipping, to allow the egg batter to set. Top the upper side of the breasts w/ one tsp of additional batter before flipping. Repeat on opposite side. Reduce heat to just under medium, flip & cover for 3 min’s per side then remove.
Increase heat to medium high. Deglaze pan w/ wine then add the remaining sauce ingredients and steam until the mushroom are cooked (appx 2 min’s). Reduce at medium low heat for another 5 min’s and pour atop breasts. garnish w/ fresh parsley.
Clean, cooking fork pierce & heavily sea salt 2 baking potatoes. Bake in convection over at 450 for 1 hour. Flip and bake at 350 for another 30 – 45 minutes until squeezably soft. Split and add toppings.