Best 3 Chicken And Potato Saute Recipes
Kick off your culinary journey with the aromatic and flavorful Chicken and Potato Saute, a vibrant dish where tender chicken and golden-brown potatoes harmonize to create a symphony of flavors. This delectable meal is a delightful blend of textures, with the succulent chicken pieces complementing the crispy, caramelized potatoes. Embark on a culinary adventure as we explore the fantastic world of Chicken and Potato Saute, guiding you through a collection of tantalizing recipes that will ignite your taste buds and leave you craving for more.
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CHICKEN AND POTATO SAUTE
I often depend on boneless skinless chicken breasts when I need to cook up dinner quickly. Simmering them in broth makes them moist and flavorful.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, melt butter over medium heat. Brown chicken on both sides. Add onion and garlic; cook about 5 minutes. , In a small bowl, combine flour and seasonings. Dissolve bouillon in water and stir into flour mixture; pour over chicken. Cover and simmer for 20 minutes. Add potatoes and wine or water; heat through. Sprinkle with parsley.
Nutrition Facts :
GARLIC AND SAGE CHICKEN AND POTATO SAUTE
Make and share this Garlic and Sage Chicken and Potato Saute recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil and butter together.
- Over low heat, add sage and garlic and cook for about two minutes.
- Increase heat to medium high and add chicken and potatoes and cook for about three minutes.
- Season with salt and pepper to taste.
- Turn heat to low again, cover and cook for another ten minutes.
- Add chicken broth and cook uncovered for three minutes more.
- Sprinkle with chopped parsley and serve.
CHICKEN WITH A SWEET CORN AND POTATO SAUTé
Steps:
- Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going.
- Cut the potatoes into quarters lengthwise. Arrange the quarters cut side down on a cutting board. Thinly slice the potatoes across the width-you want thin, bite-size pieces.
- Heat a nonstick large skillet over medium-high heat with about 2 tablespoons of the EVOO, twice around the pan. Add the potatoes in an even layer across the hot skillet. Season the sliced spuds with salt, pepper, and the thyme. Resist the temptation to stir the potatoes for about 2 minutes, to let them brown up a little bit. Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7 to 8 minutes, or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn the heat back a little.
- While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 tablespoons of EVOO. Add the chicken breasts and cook for 5 to 6 minutes on each side.
- While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2 to 3 minutes. Add the chicken stock, turn the heat up to high, and bring the stock up to a bubble and continue to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley, and lemon zest, stirring until the butter is completely melted.
- Serve the chicken whole or sliced on top of the sweet corn and potato sauté.
Tips for Making the Best Chicken and Potato Sauté
- Use high-quality ingredients. This means using fresh, in-season chicken and potatoes, and good-quality olive oil and seasonings.
- Cut the chicken and potatoes into small pieces. This will help them cook evenly and quickly.
- Season the chicken and potatoes well. This will help them develop flavor as they cook.
- Cook the chicken and potatoes in batches if necessary. Don't overcrowd the pan, or the chicken and potatoes will steam rather than sauté.
- Cook the chicken and potatoes until they are cooked through. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit, and the potatoes should be tender.
- Serve the chicken and potato sauté immediately. This is when it will be at its best.
Conclusion
This chicken and potato sauté is a quick, easy, and delicious weeknight meal. It's also a great way to use up leftover chicken. So next time you're looking for a simple but satisfying dinner, give this recipe a try.
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