Name: Skillet Chicken and Potatoes
Yield: 3-4 servings
Ingredients: 3 small-medium sized chicken breast fillets; 1/8 teaspoon oregano; 1/8 teaspoon ground sage; salt and pepper to taste; 2 Tablespoons olive oil or other cooking oil; 1 medium white onion, chopped; 4 cloves garlic, minced; 2 medium red potatoes, cut in bite sized chunks; 1/4 teaspoon marjoram; 1/4 teaspoon thyme; 1/8 teaspoon ground sage; salt and pepper to taste; 2 Tablespoons sun dried tomatoes; 1 small (or 1/2 a large) green bell pepper, diced; 1/4 teaspoon red pepper flakes (optional); 1/2 cup dry white wine; 1/3 cup chicken broth; ½ teaspoon dried minced garlic; Fresh parsley

During warm weather, I love recipes I can cook on the stove top like this skillet chicken with potatoes. It’s a flavorful dish with herbs and white wine.

Don’t let the long list of ingredients scare you. There are several herbs listed for seasoning the chicken ahead of time and more herbs to go on the potatoes.

If you don’t have a dry white wine on hand, you could use some additional chicken broth. This recipe is easy to vary with different herbs (basil would be great) and different veggies. Try fresh summer cherry tomatoes or red bell pepper. This recipe won’t feed a large family, but you can easily double it if needed.

Skillet Chicken and Potatoes

Yield 3-4 servings

Ingredients

For step 1

3 small-medium sized chicken breast fillets
1/8 teaspoon oregano
1/8 teaspoon ground sage
salt and pepper to taste
2 Tablespoons olive oil or other cooking oil

For step 2

1 medium white onion, chopped
4 cloves garlic, minced
2 medium red potatoes, cut in bite sized chunks
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/8 teaspoon ground sage
salt and pepper to taste

For step 3

2 Tablespoons sun dried tomatoes
1 small (or 1/2 a large) green bell pepper, diced
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine
1/3 cup chicken broth

For garnish (optional)

½ teaspoon dried minced garlic
Fresh parsley

Instructions

Wash chicken breast fillets and pat dry. If one end of the breasts is really thick, pound them out to an even thickness. Season with oregano, sage, salt, and pepper. Cover and let sit for 30 - 60 minutes in the refrigerator. In a hot pan with olive oil, brown both sides of chicken breast fillets. Set aside.
In the same pan, sauté onions and garlic. Add red potatoes and season with marjoram, thyme, sage, salt, and black pepper. Cook for 3 - 5 minutes on low heat.
Add chicken, sun dried tomatoes, bell pepper, red pepper flakes, white wine, and chicken broth. Simmer on low heat for a few minutes until white wine has reduced by half, potatoes are tender, and chicken is cooked through.
Transfer to a serving dish and sprinkle with dried minced garlic and fresh parsley.