April 30, 2012

Chicken with Potatoes

An easy, but delicious, main course dinner adapted from one of Rachael Ray's recipes.  Just add a tossed salad for a perfect meal.

2 potatoes, thinly sliced
3 garlic cloves, minced
2 boneless chicken breasts, cut into chunks
1/2 cup flour
1/2 bag frozen peas
1/4 cup dry white wine
1/4 cup chicken broth
salt/pepper to taste

Preheat oven to 375 degrees.

In a frying pan, add 2 tablespoons olive oil, and heat over medium high heat. Add potatoes and garlic. Brown the potatoes until fork tender.

Coat chicken with flour seasoned with salt and pepper.
In a oven proof frying pan, add 2 tablespoons olive oil; heat over medium heat.  Add chicken, and brown on all sides.


Add wine and chicken broth to the chicken, and deglaze the pan.  Add potatoes and peas; stir.  Bake in oven approximately 15 minutes. 

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1 comment:

Kerry said...

Attempting to make this tonight! :) This looks great!

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