Tuesday Suppers... one day late

Hello all! I really do apologize for not updating my Tuesday Suppers in what seems like forever. I really have no excuse other than I have been a very uninspired blogger as of late, but with a little push from my ever encouraging husband I am back on track. Although I haven't posted a supper in a while it doesn't mean that I lack for inspiration in the kitchen. Being in my own kitchen adds some inspiration in  itself. It's nice to be the one to decide what's for dinner and actually have control over all the ingredients in your kitchen. Although living with my mom while Jon was away was awesome I am enjoying being able to create in my new kitchen. So this week is a meal i actually cooked a few weeks ago that got rave reviews from both Jon and Landon... which is actually really hard to do. Oh and it wasn't even the least bit hard. Here's how I did it...

Smothered Chicken and Roasted Parsley Lemon Potatoes
Serves 4

12 chicken breast tenders
2  medium yellow peppers, sliced in strips, about 1/4" thick
2 medium red onions, sliced in strips, about 1/4" thick
1 package of sliced baby bellas (you can find the carton in the produce section)
5 cloves garlic, minced
2 1/2 lbs of baby yukon gold potatoes, halved
2 lemons, zested
3 tbsp parsley, chopped
2 tbsp butter
2 tbsp flour
1 cup chicken stock
salt
pepper
1 tbsp garlic powder
2 tsp paprika
olive oil

Preheat oven to 400F.
Dry off the potatoes and place on cookie sheet. Add 2 tsp of olive oil, salt and pepper and toss to coat. Place in oven for 10 minutes.

Pat chicken breast tenders dry. Heat 2 tbsp of olive oil over medium heat in large skillet. Season both sides of the chicken breast tenders with salt, pepper, garlic powder, and paprika. Cook in pan turning after 5 minutes on each side until cooked through. Remove from pan and set aside.

Flip and toss the potatoes in the oven to make sure the brown evenly on each side. Place back in oven for 5 minutes.

Add 1 more tbsp to the same pan you cooked the chicken in and saute the peppers, onions and mushrooms. Once soft season with salt, pepper and 2 cloves of the minced garlic. Saute for another 1 to 2 minutes, be sure not to burn the garlic. Remove from pan.

Add the remaining mined garlic to the potatoes in the oven and toss, replace in oven and roast for 5 minutes then remove. Toss with lemon zest and parsley.

In the chicken pan add the butter and garlic, cook the roux mixture until light brown about 1-2 minutes. With a whisk slowly add the chicken broth, bring to a boil and simmer until thickened. Season with salt and pepper to taste.

To serve place 3 chicken breast tenders per plate, top with sauteed onions, pepper and mushrooms, then top all with gravy. Serve alongside the potatoes.

I hope you all enjoy it as much as we did!