Thursday, March 11, 2010

Chicken and Potato Piccata

1 1/3 lbs potatoes (4 med.)
1-2 TB olive oil
4 green onions, chopped
3 TB lemon juice, divided
2 TB grated lemon peel, divided
4 boned, skinned chicken breast halves (24 oz)
¼ cup chicken broth or bouillon
2 tsp dried basil or lemon thyme
¼ cup chopped parsley
Salt & pepper to taste


Pierce potatoes with fork and cook in microwave on High for 6 min. Let cool for 2 min. then cut into 1/2” chunks. Heat some oil in skillet over medium-high heat. Place potatoes in skillet (cut sides down) for about 6 minutes, turning occasionally. When golden brown, mix in onions, 1 TB each of lemon juice and peel, and all of basil/thyme. Cook and toss 2 min.  Season with salt and pepper. Remove from skillet and keep warm. Pour in a little more oil, keep on medium heat and cook chicken about 10 min, turning once. Raise heat to medium-high and add broth to deglaze, scraping any bits of chicken. Add parsley and remaining lemon juice and peel. Season with salt and pepper. Return potatoes to skillet, toss to heat through and serve. Thanks WM!

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