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)
Ingredients
- 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
Instructions
- 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)