Friday, September 5, 2008

Thank Goodness for Food Blogs (or how a WC Nestie saved our dinner)

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.

So I did what anyone would do in my situation and brought up my Google Reader and searched on the keywords "chicken" and "stove top." Lo and behold, in the list was a skillet chicken recipe from the blog Paved with Good Intentions. This recipe was the basis for our dinner tonight.

Mr. Gooch kept walking through the kitchen while things were cooking and kept repeating that it smelled spectacular. After dinner he said that it tasted fabulous. So it was a success. This one will definitely be added into the regular rotation.

Skillet Chicken with Red Skin Potatoes

2 chicken breasts cut into pieces
1/2 Tablespoon Olive Oil
1 Cup Chicken Broth
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.

Heat the oil in a large skillet over medium high heat. Add the chicken and cook 6 minutes per side, or until the outside is a lovely brown color. Remove from skillet.

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.

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