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)

Jamie Mastrio
Servings 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.

Chicken with Potatoes (and corn bread)


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