Par-boil the Potatoes
- Cut the potatoes in half lengthwise and cut in half again.
- Place the cut potatoes in a large pan and cover them with cold water. Add two teaspoons of salt, cover with a lid, and bring the water to a full boil over high heat.
- Remove the lid and reduce the heat until it’s a low boil. Continue to cook for 10-15 minutes. They are ready when a fork or knife is inserted into the potato with just a slight resistance.
- Drain the potatoes and let them sit until they are slightly cooled.
Pan Fry Chicken Tenders
- Dry the chicken tenders on all sides with paper towels.
- Season with kosher salt and freshly ground black pepper on both sides.
- Heat a large skillet over medium-high heat and add 1 tablespoon each of olive oil and clarified butter. The oils should be hot when you add the chicken.
- Place the chicken tenders in a single layer in the skillet. You may need to work in batches.
- Add the chicken tenders to the heated oil and fry for 3 minutes on each side.
- The internal temperature should register 160°F with an instant-read thermometer. The chicken continues to cook when it is resting.
- Remove from the pan, cover with foil, and set aside.
Pan-Fry the Potatoes
- Using the same skillet, reheat over medium-high heat and add 1 more tablespoon each of olive oil and 1 tablespoon clarified butter to the skillet.
- Turn down the heat to medium. Place the potato wedges in a single layer. Season with kosher salt and freshly ground pepper while frying.
- Fry for 3 or 4 minutes on each side of the potatoes until nicely browned and crisp.
- Remove from the pan and set aside.
Saute the Onions and Garlic
- Slice 1 large sweet onion into thin half-moon slivers.
- Heat the same skillet over medium-high heat again and add 1 tablespoon of both olive oil and clarified butter. Make sure the oils are nice and hot.
- Add the sliced onions and sprinkle with more salt and pepper to taste.
- Reduce the heat to medium.
- Cook the onions for 8-10 minutes until tender and translucent.
- Add 6 thinly sliced garlic cloves (you can use minced as well) to the pan and cook for another minute
Create the Creamy Lemon Sauce
- Heat the skillet to medium-high and add 1/2 cup dry white wine (I used a Chardonnay).
- Loosen the brown bits from the skillet.
- Bring the wine to a boil. Reduce the heat to medium or medium-low. Continue on a low boil for about 3 minutes.
- Add the juice from a squeezed lemon.
- Slowly stir in 3/4 cup each of whole milk and whole cream (half and half works as well).
- Add the remaining 5 tablespoons of butter and 1/3 cup of finely grated fresh parmesan cheese.
Adding Potatoes and Chicken
- Toss the potato wedges and the chicken tenders into the sauce and let it simmer for another 5 minutes while the potatoes and chicken reheat and the sauce has thickened.
- Add chopped parsley for garnishment and a pop of color.