1 stick (cube) of margarine to brown the chicken in
1 cup of flour (for dredging the flour in)
About 5 – med to lg. potatoes
*enough to fill a 9×13 glass baking dish
1 pint whipping cream- 2 cups
Salt and Pepper
2 tsp. Parsley flakes
2 cups grated cheddar cheese
Place bacon slices on a foil lined baking sheet. Preheat the oven to 400 degrees and place bacon in the oven for 15 to 20 minutes, or until bacon is crisp & brown. Remove bacon to a paper towel lined plate and pat away any remaining grease. Set bacon aside for later.
While the baking is cooking, brown the chicken breasts. In a large skillet or electric fry pan, melt 1 stick of margarine. (I use margarine, because butter burns too quickly)
Place 1 cup of flour into a baggie and season it with salt & pepper. About 1/2 tsp of each will do. Shake each piece of chicken in the seasoned flour until it’s well coated. Place chicken pieces in skillet and brown until golden on each side.
Place browned chicken in a 9×13 ” glass baking pan.
Cut your potatoes into thin french fry strips, and lay the fries around the chicken (Arctic circle type of thin!)
Pour all of the cream over the top of the fries and the chicken. Salt and pepper a bit more.
Crumble bacon over the top.
Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese.
Spray the underside of the foil with pam or pan release, and cover the chicken and potatoes. Poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!
Cook at 400 degrees for about 1 hour, or until potatoes are tender. Place your oven rack in the middle of the oven to begin with.
For crispy potatoes: During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.