Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
This will be the best dish to serve for lunch or dinner today! Chicken and Potatoes smothered in delicious, buttery sauce? Oh, yes! Try this recipe now and surprise your loved ones today. Enjoy!
Ingredients:
1 ½-pound (650g) chicken breast, cut into strips
1 tbsp olive oil
3 tbsp butter, divided
5 garlic cloves, minced
1 ½-pound (650g) baby yellow potatoes, quartered
1 tsp fresh rosemary, chopped
1 tsp fresh oregano, chopped
1 tsp fresh thyme, chopped
Crushed red chilli pepper flakes, optional
Salt and fresh cracked pepper
The Marinade:
1 tbsp hot sauce (we used Sriracha)
1 tbsp olive oil
¼ c soy sauce (or coconut amino if you’re strictly paleo)
Fresh cracked pepper
Directions:
Add the chicken strips, olive oil, soy sauce, hot sauce, and pepper into a large mixing bowl. Stir until well mixed. Allow the chicken to marinate.
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Add the potatoes and cook for about 8 minutes. Drain and set aside.
Place a large skillet on the stove and turn the heat to medium-high.
Add 1 tbsp of butter and 1 tbsp of olive oil, then allow them to become hot.
Add the drained potatoes and cook for 4 minutes on each side or until they turn golden and soft. Remove from the skillet onto a clean plate.
In the same skillet, add 2 tbsp of butter and allow it to melt.
Remove the chicken strips from the marinade and shake off any excess.
Add the chicken strips into the hot skillet as well as the garlic and red chilli pepper flakes.
Cook for about a minute or until brown,
Pour in the marinade and stir until well mixed. Cook for a couple of minutes until done.
Add the herbs and stir until well mixed.
Put the potatoes back to the skillet and stir until well mixed. Add more seasonings if needed.
Remove from the heat. Sprinkle more fresh herbs, chilli pepper, and Parmesan cheese on top.
Serve and enjoy!
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