Our oven is broken. It has been broken for about 3 weeks now. In that time, Mr. Gooch and I have grilled like crazy, used the toaster oven, ate lots of salads, had crock pot meals and eaten out a lot. But it is starting to get old. And worse, I am running out of recipes.
2 Garlic Clove, minced and crushed
1 Spring Rosemary Leaves, chopped
1 Sprig Thyme Leaves
1 Tablespoon Dried Tomato and Garlic Pesto Mix from Tastefully Simple
4 Cups Redskin Potatoes, cubed
Pound chicken until it is flat, or as thin as possible. This is one of the most crucial steps for skillet chicken since you want the insides to cook evenly.
Increase the heat to high and add broth, garlic, rosemary, thyme, and red skin potatoes. Scrape the browned bits from the bottom of the pan and bring this mixture to a boil. Cover and cook 5 minutes.
Return the chicken to the skillet and reduce heat to low. Cover and cook 10 minutes, or until the chicken is cooked through and the potatoes are tender.