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Easy Sauteed Chicken
Served with Parsleyed Potatoes with Green Olives
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Serves 4
Prep time: 15 minutes Total time: 30 minutes |
- 1 bunch basil
- 1 bunch flat leaf (Italian) parsley
- 1-1/2 lbs. small potatoes (we love Yukon Golds)
- 1 lemon
- 1 cup green olives, preferably Italian
- 4 boneless, skinless chicken breasts
Shopping List
- All-purpose flour
- Black pepper
- Extra-virgin olive oil
- Garlic
- Sea salt
Pantry Items
- Chef’s knife
- Measuring cups and spoons
- Medium saucepan
- Mixing bowls
- Nonstick fry pan
- Paring knife
- Spatula
- Tongs
- Whisk
- Wooden spoons
Tools
- Wine: Sauvignon Blanc
- Dessert: NoTakeOut Brownies
- This makes amazing leftovers; make a double batch of everything, and either heat it up, or cut the potatoes into small chunks and toss them into the chicken, then drizzle with some lemon juice and extra-virgin olive oil, for a salad.
Suggestions
- When you walk in the door
- Don’t refrigerate the chicken or the olives
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine and put it in the fridge
- Prep
- Cut the chicken breasts into 1-inch cubes. Put them in a bowl.
- Sprinkle the chicken with 2 tbsps. flour, 1/4 tsp. salt and several sprinklings black pepper.
- Shake the bowl, flipping the chicken around in the flour so it is thoroughly coated.
- Wash and pat dry the basil, pluck 1 cup leaves.
- Wash and pat dry the parsley, pluck ½ cup leaves.
- Peel 2 cloves garlic.
- Wash the potatoes and put them in the medium saucepan.
- Cut the lemon into six wedges.
- Start Cooking
- Cover the potatoes with water, add 2 tsps. salt, and put them over medium-high heat. When the water comes to a boil, reduce the heat so it’s simmering and cook until the potatoes are tender. This will take about 15 minutes.
- Put 3 tbsps. olive oil in a bowl big enough for the potatoes.
- Mince the parsley and add it to the oil in the bowl. Stir. Add the green olives, stir.
- Get someone to set the table because you don’t have time.
- Mince the basil and garlic together. Cover them with a bowl, to save their aroma.
- Heat 2 tbsps. olive oil in the nonstick fry pan over medium-high heat. When it’s hot but not smoking add the chicken and cook it, stirring all the time, for about 5 minutes.
- Add the garlic to the pan and either toss or stir until it’s mixed with the chicken and cook for another minute. Check a piece of chicken – if it is still pink inside, cook until it isn’t anymore.
- Remove the pan from the heat. Squeeze 2 of the lemon wedges through your fingers over the chicken, and shake the pan.
- Transfer the chicken to a serving dish, scraping any browned bits from the pan into the serving dish.
- Garnish the chicken with the other lemon wedges and some sprigs of basil.
- Drain the potatoes and put them in the bowl with the oil, parsley, and olives. Toss the potatoes, shower them with pepper, and get the food to the table. Don’t forget the wine!
