Quick and delicious recipe this Sunday: Crispy Fingerling Potatoes and Chicken Breast with Lemon Sauce. Pictured above are most of the ingredients you’ll need (just in bigger quantities):
- chicken breast
- white wine
- potatoes (fingerling)
- chicken broth
- salt + pepper (not pictured)
To cook the chicken:
Cut the chicken breasts in half (horizontally) and tenderize to about 1/4″. The cleanest and easiest way to do this is to place the chicken pieces between two plastic sheets. Add salt and pepper to taste. Dip the chicken in flour and fry 1-2 pieces at a time on a medium high heat adding butter as necessary.
To cook potatoes:
Slice potatoes vertically and put them on a deep baking sheet. Drizzle with oil (I used avocado oil, I like it better than olive oil), add salt & pepper to taste, some rosemary, mix it up, and bake on 400F for 25-30 minutes.
To cook the lemon sauce:
Add 1/3 of a cup of any tart white wine to the pan where you cooked the chicken. Let boil. Ad about a cup and a half (for 6 chicken breasts) of chicken stock, and boil for 5 minutes. Squeeze lemon juice from about three lemons and add to the mix. Add some rosemary to taste. Boil for another 2 minutes.
Drizzle the sauce over the chicken right before serving. Add favorite and delicious veggies. Decorate with cilantro and you’ve got yourself a meal!