Instructions
Step 1: Season the chicken breasts with olive oil, paprika, garlic powder, onion powder, parsley, Italian seasoning, salt, and black pepper.
Step 2: Heat a grill pan or skillet over medium-high heat.
Step 3: Cook the chicken breasts for 5 to 6 minutes per side until golden brown and fully cooked.
Step 4: Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Step 5: Peel and cut the potatoes into thin fries.
Step 6: Heat oil in a deep fryer or large pan and fry the potatoes until golden and crispy.
Step 7: Remove the fries from the oil and season with salt and garlic powder.
Step 8: In a saucepan, melt the butter over medium heat.
Step 9: Add the minced garlic and sauté until fragrant.
Step 10: Stir in the flour and cook for 1 minute while whisking.
Step 11: Gradually pour in the chicken broth and heavy cream, whisking until smooth.
Step 12: Add the cracked black pepper and Parmesan cheese.
Step 13: Simmer the sauce until creamy and slightly thickened.
Step 14: Arrange the sliced chicken and fries on serving plates.
Step 15: Spoon the creamy black pepper sauce over the chicken and serve extra sauce on the side.
Step 16: Garnish the fries with chopped parsley before serving.
Storage and Reheating Tips
Store leftover chicken, fries, and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a skillet or microwave until warmed through.
Reheat fries in the oven or air fryer to restore crispiness.
Warm the pepper sauce gently on the stovetop over low heat, adding a splash of cream if needed.
For the best texture and flavor, serve the fries fresh and hot.
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