What's For Dinner Tonight Easy Chicken Parm With Alfredo and Creamy Lemon Chicken with Mashed Potatoes

Our easy weeknight family dinners get on the table fast, are super flavorful great choices the next time you're trying to figure out what's for dinner tonight?! They're family favorites, and easy to accommodate picky eaters. They use ingredients you probably have on hand, and are meals fancy enough to serve to company and your next special guests.

00:00 What's For Dinner Tonight
00:41 Chicken Parm with Alfredo
03:28 Making Alfredo Sauce
04:11 Creamy Lemon Chicken
07:51 Making Creamy Mashed Potatoes

Chicken Parmesan With Alfredo Sauce and Noodles
1 lb chicken breasts
1 cup parmesan cheese, grated
1 1/2 cup parmesan cheese, shredded
1 tablespoon Italian seasoning
1 teaspoon salt
2 cups panko
2 eggs
2 tablespoons water
marinara sauce
thin spaghetti noodles
canola oil (or vegetable oil)

Alfredo Sauce Ingredients
1/2 cup butter
2 cups heavy cream
2 gloves garlic, minced
1 1/2 cup parmesan, shredded

Chicken Parm With Alfredo Sauce and Noodles
If your chicken breasts are thick, begin by slicing in half or thirds. Cover the chicken with plastic wrap and pound with a meat mallet or other heavy object. Season chicken with salt and pepper.

Beat 2 eggs, add 2 tablespoons water and combine. Grate 1 cup parmesan cheese, add 1 tablespoon Italian seasoning and 1 teaspoon kosher salt. Add 2 cups panko bread crumbs and combine.

Heat neutral flavored cooking oil in large heavy skillet. Dredge chicken in egg mixture, then into panko. Carefully slide the chicken into the hot oil, and cook until golden on both sides. Remove chicken from pan, and keep warm in warmed oven while cooking the next batch.

Prepare noodles according to directions on box. For Alfredo Sauce, melt butter, add 2 cups heavy cream, 2 cloves minced garlic and 1 1/2 cups shredded parmesan cheese. Here's the link to our full alfredo recipe:    • What's For Dinner Tonight | Chicken P...  

Serve alfredo noodles with crispy chicken breasts, topped with warmed marinara and mozzarella. Pop under broiler to melt cheese if desired.

Creamy Lemon Chicken With Mashed Potatoes
1 pound chicken breasts
sliced swiss cheese (about 8 slices)
1/2 cup flour
1 tsp poultry seasoning (I'm using Paul Prudhomme Poultry Magic 1 1/2 tsp)
4 tablespoons butter
2 tablespoons white wine
2 lemons, juice and zest
1 cup heavy cream

Creamy Mashed Potatoes Ingredients
2 1/2 pounds yukon gold potatoes, scrubbed and peeled
butter
sour cream
cream
salt and ground black pepper
potato ricer

Creamy Lemon Chicken With Mashed Potatoes Recipe Directions
Measure out 1/2 cup flour, 1 teaspoon poultry seasoning, 1/2 teaspoon kosher salt and mix together. Season to your taste, I've added another 1/2 tsp poultry seasoning.

Split the chicken breasts into thinner pieces, if using thick chicken breasts. Cover the chicken with plastic wrap and use a meat mallet or other heavy object to flatten chicken. Dredge chicken in flour mixture.

Begin preheating oven to 350 degrees. Heat a large skillet over medium high heat, and melt ¼ cup of butter. Add the chicken breasts and cook until both sides are crispy. Do this in two pans or in batches, so the chicken isn’t crowded. When both sides have cooked, add 2 tablespoons of lemon juice and the zest of the lemons. Add 2 tablespoons white wine, and let simmer for about 2 minutes.

Then remove the chicken to a large casserole dish and layer the Swiss cheese on top. I’m adding the liquid from my second pan, and then adding in a cup of heavy cream. Stir the mixture, and cook for a minute or two. Taste the cream sauce, and season it to your taste, we like a very lemony sauce, I’ve added 2 more tablespoons of lemon juice and about a ½ teaspoon kosher salt.

Pour the cream sauce over the chicken and bake for about 20 minutes. While the chicken is in the oven, make the mashed potatoes.

Peel the potatoes, cut off any dark spots and chop the potatoes into pieces about an inch in size.

Fill a large pot with enough water to cover the potatoes, bring it to a simmer, add about a tablespoon of kosher salt and the potatoes. Boil the potatoes for about 10 15 minutes, until very tender. Drain the potatoes, then press the potato cubes using the ricer. Fill the basket about ½ the way full and squeeze the handle to press the potatoes through the holes. This goes pretty fast.

Add 4 tablespoons butter and stir. Add 2 tablespoons sour cream and stir. Add ¼ cup of heavy cream that you’ve warmed in the microwave and stir. Season to taste with salt and pepper. And I serve these with a little more melted butter on the top.

Wondering what's for dinner tonight? Here's some more easy family dinner recipes:
Easy Salisbury Steak:    • Salisbury Steak With Hamburger Pattie...  
Bacon Wrapped Pork Tenderloin

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