I had some of the ingredients for the Pork Chop with Potatoes, Onions and Rosemary recipe, so I thought I’d go ahead and try it with Chicken!
Chicken with Potatoes (pork chop variation)
2014-12-11 11:25:03
Serves 4
- Olive oil
- 1 tbsp. butter
- 1/2 c. onions (your choice on what kind, I use sweet onions) diced
- 1/2 c. celery diced
- 1/2 c. carrots diced
- 3 lg. potatoes (I had small potatoes, but I cut them in my mandolin slicer to get 1/4" slices)
- Chicken Tenders (pounded flat - easier to cook and cooks more evenly)
- Flour (like a cup or so), flavored with salt, fresh cracked pepper, and St. Louis Chicken seasoning
- 1 c. chicken broth
- Fresh ground salt (to taste)
- Fresh ground pepper (to taste)
- 1 c. half and half (or cream)
- Put 1 or 2 tablespoons olive oil and butter in a large skillet and cook onions, celery and carrots, without browning, until soft. Remove from pan and reserve.
- Peel and slice potatoes 1/4 inch thick. Add olive oil to pan and saute potatoes until tender over moderately high heat, turning to brown both sides. I like to put fresh cracked pepper and sea salt on the potatoes as they cook, I think it adds a nice flavor to the end product. Add them to the onion, celery & carrot mixture.
- Lightly flour the pounded chicken tenders.
- Add more oil if the pan seems dry and brown chicken on both sides.
- Lower heat and return potatoes and onions to the pan and add the chicken broth, half and half and pepper. The way I did it was, put a layer of chicken, put a layer of the potato/onion/carrot/celery mixture, then another layer of chicken, and repeat. I got two layers of deliciousness!
- Cover tightly and simmer gently about 15 minutes.
By Jamie Mastrio
Mastrio Web Page https://mastrio.net/

Chicken with Potatoes (and corn bread)
Posted on
Wednesday, February 2nd, 2011