I had some potatoes I needed to use up and this recipe fit the bill. It is a really easy recipe a teenager could even make when mom and dad are running late.

Source: Stephanie Izard, Top Chef season 4 winner
2 tbsp butter
1/4 cup plus 1 tablespoon olive oil
2 tbsp fresh lemon juice
1/4 cup pine nuts, toasted
1 pound asparagus, trimmed
Salt and pepper
1 pound baking potatoes, peeled
1/4 cup flour
2 large eggs, beaten
Four 8-oz skinless, boneless chicken breasts, pounded 1/2-inch think

Preheat the oven to 400°. In a saucepan, brown the butter. Whisk in 2 tablespoons olive oil and the lemon juice. Stir in the pine nuts.

On a baking sheet, toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Roast until crisp-tender, 7 minutes.

Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.

Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8 to 10 minutes. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.