Pan Sauteed Butter Chicken And Potatoes Recipes

SKILLET CHICKEN & POTATO DINNER

Steps:

• Melt butter in 10-inch skillet until sizzling; add potatoes, onion and garlic. Cook over medium-high heat, stirring occasionally, 12-14 minutes or until potatoes are browned. Remove from skillet. Keep warm.
• Place chicken in same skillet. Cook over medium-high heat, turning once, 10-12 minutes or until internal temperature is 165 and no longer pink in the center. Remove chicken from skillet. Keep warm.
• Place potato mixture and green beans in same skillet. Cover; continue cooking, stirring occasionally, 6-9 minutes or until beans are crisply tender. Return chicken to skillet. Continue cooking, stirring occasionally, 1-3 minutes or until heated through. Season with salt and pepper, if desired. Sprinkle with parsley, if desired.

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Steps:

• Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
• Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
• Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
• Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
• Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
• To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS

Steps:

• 1. Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
• 2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
• 3. Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
• 4. Bake for 25 minutes. Uncover the skillet.
• 5. Bake, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

SARASOTA'S MEDITERRANEAN SAUTEED CHICKEN AND POTATOES

Steps:

• Pine Nuts -- Before you make the chicken, I toast the pine nuts right on the stove in a dry sauce pan. It only takes a minute or two on medium heat. Use the same pan you plan to make the chicken in so you only dirty one pan. Just set to the side.
• Chicken -- Bring the chicken to room temperature and season well with salt and pepper. Then in the pan you cooked the nuts in (a large saute pan), add 2 tablespoons olive oil and 1 tablespoon butter and bring to medium heat. Cook the chicken on each side, 5-7 minutes until golden brown and done to 160 internal temperature. Don't over cook, they will continue to cook in the oven - the thighs don't take too long. Once done, I like to transfer to a small oven safe dish lined with parchment or foil for easy clean up and cover and set the oven on 300, just to keep warm. The rest doesn't take any time to make.
• Vegetables -- Make sure to everything ready because this doesn't take long.
• Now, after you have removed the chicken to the oven, return the same pan to the stove top on medium heat, add the remaining olive oil and butter along with the potatoes and cook on medium heat until they start to get tender, about 5-7 minutes.
• Then add in the mushrooms, squash, shallots and garlic and cook another 5 minutes on medium heat. If necessary, you can add a bit more olive oil if needed. Mushrooms can soak up a lot of oil.
• Liquid -- Add the wine to the pan to deglaze and let it reduce just a minute. Add in the broth and bring to a boil. Cook another minute and reduce to medium and cook another 4-5 minutes until the broth begins to reduce.
• Add in the olives, chopped tomatoes, capers, and check for salt and pepper. Then cook another 4-5 minutes until some of the liquid has reduced and the tomatoes begin to cook down.
• Chicken -- Remove the chicken from the oven and slice in bite size pieces and add it back to the stove top pan with the all the vegetables. Add in the parsley and once again, check for seasoning, and cook just until heated through.
• Serving -- Serve right out of the pan topped with the toasted pine nuts. Serve with couscous and a big salad. ENJOY!