Chickenandpotatosaute Recipes

GARLIC AND SAGE CHICKEN AND POTATO SAUTE

Garlic and Sage Chicken and Potato Saute image

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

Ingredients

3 tablespoons oil
1 tablespoon butter or 1 tablespoon margarine
6 fresh sage leaves
3 cloves minced garlic
6 boneless skinless chicken breast halves, cut into strips
1 lb small red potato, quartered
salt and pepper
1/3 cup chicken broth
chopped fresh parsley

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 & POTATO SAUTE

Chicken With a Sweet Corn & Potato Saute image

Make and share this Chicken With a Sweet Corn & Potato Saute recipe from Food.com.

Provided by Queen of Harts

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breasts
salt & pepper
lemon, juice and zest of
2 large baking potatoes, scrubbed clean
4 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 medium sweet onion, finely chopped
2 large garlic cloves, finely chopped
1 (10 ounce) box frozen sweet corn
1 1/4 cups chicken stock or 1 1/4 cups chicken broth
2 tablespoons unsalted butter
1 teaspoon dried parsley

Steps:

Season the chicken with salt, pepper and lemon juice. Cover with plastic wrap and put in fridge to marinate while you work on the saute.
Using a food processor, finely chop the onion. Set aside. Chop the garlic and add to the onion.
Cut the potatoes in half lengthwise. Then cut them in half lengthwise again. Keep them cut side down on your cutting board and thinly slice them, as uniformly as possible, across the width so you end up with bite size, thin pieces.
Heat a large nonstick skillet over medium high heat and add 2 T of the olive oil. Add the potatoes in an even layer and season with salt, pepper and thyme. Let them sit for about two minutes while they brown up a little, then stir. Once they have browned, add the onions and garlic and cook about 8 minutes, until the potatoes are nearly tender.
Once you get the onions and potatoes going, add 2 T of olive oil to another large skillet over medium heat and add the chicken. Cook it about 6-7 minutes per side.
Once the taters are ready, add the corn to them and cook, stirring frequently, about 2 or 3 minutes. Then add the chicken stock and crank up the heat to high. Bring it to a bubble and let it go for about 3 or 4 minutes. The liquid should reduce by about half. Turn the heat off and add the butter, lemon zest and parsley. Stir until the butter melts.
Serve the chicken on top of the saute. Yum! Makes great leftovers, too.

Nutrition Facts : Calories 474.3, Fat 23.9, SaturatedFat 6.5, Cholesterol 93, Sodium 252.5, Carbohydrate 35.9, Fiber 3.5, Sugar 4.8, Protein 31

CHICKEN AND POTATO SAUTE

Chicken and Potato Saute image

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

Ingredients

1/4 cup butter, cubed
4 to 6 boneless skinless chicken breast halves
1 medium onion, sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme, optional
Salt and pepper to taste
1 teaspoon chicken bouillon granules
1 cup hot water
1 can (16 ounces) whole potatoes, drained
1/4 cup red wine or water
Minced fresh parsley

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 :

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