Skillet Chicken and Potatoes
This dish is so good, and so easy, and THE KIDS EVEN EAT IT! that I thought it deserved its own post. No photo, but take my word on it.
Last week’s CSA farm share box included a bunch of potatoes and a bunch of sage. I bought some chicken tenders, threw in some green beans and voila: dinner.
Skillet Chicken and Potatoes (from Cook’s Country)
If you prefer, substitute fresh thyme or oregano for the sage.
Serves 4
1 pound small red potatoes , halved
3 tablespoons olive oil
1/4 cup all-purpose flour
4 boneless, skinless chicken cutlets (6 to 7 ounces each), trimmed
Table salt and ground black pepper
2 tablespoons unsalted butter
3/4 cup low-sodium chicken broth
1 tablespoon chopped fresh sage leaves
2 tablespoons lemon juice
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. Add broth, sage, and lemon juice and, using wooden spoon, scrape browned bits from skillet. Return chicken and accumulated juices to pan and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes. Transfer chicken to platter with potatoes. Whisk remaining tablespoon butter into sauce, season with salt and pepper, and pour sauce over chicken and potatoes. Serve.
August 16th, 2009 at 8:50 am
This is very similar to something I make we call “Lemon Chicken.” I really like the idea of adding potatoes, though. On the menu for the week–our CSA has potatoes right now too.
August 17th, 2009 at 7:42 am
Yum! Cooks Country is just amazing. I don’t think they have ever let me down with a recipe and some of them are so easy I wonder why I never thought to make them on my own.
I don’t know if you’ve tried any of their skillet pasta meals but they’ve become a real treat at my house on weeknights. What used to be boring spaghetti with jarred sauce is now typically a one pan meal with meat, vegetables, pasta and delicious homemade sauce. It takes just about the same amount of time to make with far more satisfaction.
I also give thumbs up to their stovetop chicken pie recipe, a staple at my house, and the white bean chili. The chili might be from ATK, actually, but it’s still great.
Have you tried the CC recipe for roasted carrots? They listed three or four seasoning combinations that are all delicous. The asian variation is my favorite.
August 17th, 2009 at 12:45 pm
Mmmmm… sounds good! No picky toddlers in our house, but I like how quick and easy this one sounds, so I’ll be sure to give it a try.
August 18th, 2009 at 6:36 pm
Just made this tonight, although, alas, no fresh sage so had to use a dash of dried. Still really great–a keeper, I’ll definitely make it again. Hopefully with fresh sage next time. I bet carrots would be another good addition.