Prep time: 15 minutes
Cook time: 15 minutes

Shopping List

• 1 bunch basil
• 1 bunch parsley
• 1-1/2 lbs. new potatoes
• 1 lemon, preferably organic
• 4 boneless, skinless chicken breasts, preferably organic

Pantry Items

• All-purpose flour
• Black pepper
• Garlic
• Sea salt
• Unsalted butter

Tools

• Chef’s knife
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick fry pan
• Spatula
• Strainer
• Wooden spoons

Suggestions

• Wine:  Pinot Gris
• Dessert:  Macaroons
• This makes great leftovers, turned into a salad. Think about doubling everything, then drizzling it with lemon juice and olive oil the next day.

Game Plan:

• When you walk in the door
  • 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.
  • Wash and pat dry the basil; pluck 1 cup leaves.
  • Wash and pat dry the parsley, pluck 1 cup leaves.
  • Peel 2 cloves garlic.
  • Wash the potatoes and put them in the medium saucepan.
  • Measure out 2 tbsps. butter
  • 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 the butter in a bowl big enough for the potatoes.
  • Mince the parsley and add it to the butter in the bowl.
  • Mince the basil and the garlic together.
  • Get someone to set the table because you don’t have time.
  • 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 4 minutes.
  • Add the garlic and basil 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 the chicken with 2 of the lemon wedges.
  • Transfer the chicken to a serving dish, garnish with the other lemon wedges.
  • Drain the potatoes and put them in the bowl with the butter and the parsley. Toss the potatoes, shower them with pepper, and get the food to the table. Don’t forget the wine!

Wow that was fast, let’s eat!

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