Skillet Chicken and Potatoes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
If you prefer, substitute fresh thyme or oregano for the sage. Adapted from America's Test Kitchen. red potatoes, olive oil, all-purpose flour, chicken breast, salt and pepper, butter, chicken broth 1 tablespoon chopped, fresh sage or thyme or oregano, lemon juice cvt Ingredients:
1 pound small red potatoes, halved |
3 tablespoons olive oil |
1/4 cup all-purpose flour |
18 ounces cooked chicken breast (5065), net from 1 1⁄2 pounds fresh boneless, skinless chicken breasts (about ), trimmed |
3/8 tsp salt or to taste |
1 pepper to taste |
2 tablespoons butter |
3/4 cup chicken broth |
1 tablespoon (chopped) fresh thyme (2049) or sage or oregano |
2 tablespoons lemon juice |
Directions:
1. Toss potatoes and 1 tablespoon oil together in microwave-safe bowl. Cover with plastic wrap and microwave on high power until tender, 4 to 5 minutes, tossing potatoes halfway through cooking.
2. Place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Melt 1 tablespoon butter with remaining 2 tablespoons oil in large skillet over medium-high heat. When foam subsides, cook chicken until browned on both sides, 3 to 5 minutes per side. Transfer to plate, leaving fat in skillet, and cover chicken with foil.
3. Reduce heat to medium, add potatoes, cut-side down, and cook until browned, 4 to 5 minutes. Transfer to platter.
4. Add broth, sage, and lemon juice and, using wooden spoon, scrape browned bits from skillet. Return chicken and accu- mulated juices to pan and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes.
5. Transfer chicken to platter with potatoes. Whisk remaining tablespoon butter into sauce, season with salt and pepper, and pour sauce over chicken and potatoes.
|
|