Description

Make a satisfying, delicious chicken and potato dinner in just one pan that can be on the dinner table in less than an hour. The dish will produce wonderful aromas that will make you long for dinner to be ready and served.

Ingredients

• 2 large, boneless, skinless chicken breasts (about 1 lb.)
• 1 lb. Yukon Gold or red potatoes, cut into 1-inch cubes
• kosher salt, to taste
• 2-3 cloves large garlic, thinly sliced
• freshly ground black pepper, to taste
• 1 medium shallot, thinly sliced
• 1 T. unsalted butter
• 1 t. minced fresh rosemary
• 1 T. olive oil
• 1 t. minced fresh sage
• parsley, for garnish
• rosemary sprigs, for garnish

Steps

1. Preheat oven to 375 degrees.
2. Pat chicken breasts dry with paper towels; sprinkle with salt and pepper.
3. Heat butter and oil in an oven-proof 10 - 12 inch skillet or 4 quart saute pan over medium-high heat until bubbling and steaming; add chicken breasts; cook 2-3 minutes per side, until just golden brown.