Categories: chicken, creole, main course, potato
Ingredients
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tbsp Unsalted Butter
- 2 Boneless, skinless Chicken Breasts, pounded lightly for even cooking
- 2 Medium Russet Potatoes, peeled and sliced into 1/8″ rounds
- 3/4 Cup Spanish Onion, diced
- 1/8 Cup Green Onions, Sliced
- 2 Cloves of Garlic, minced
- 1 Cup Ham, diced
- Kosher Salt & Black Pepper, to taste
- 1/4 Cup White Wine
- 1 Tbsp Italian Parsley, finely chopped
- 2 Tbsp Unsalted Butter
- Sliced Green Onions for Garnish
Directions
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Preheat an oven to 350 degrees F.
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Season the chicken breast liberally with salt and pepper. Add the Olive Oil and 1 Tbsp of Unsalted Butter to a medium high saute pan. When hot add the chicken breasts and saute until golden brown on both sides, set aside.
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Add the potatoes to the hot saute pan and saute until tender. Add the onions, ham, and garlic, saute until the onions are translucent, fold or stir gently as to not break up the potatoes. Deglaze the pan with the white wine, cook for 2 minutes. Season the “sauce” with salt & black pepper to taste. Gently nestle the chicken breasts in the sauce and place in the oven until the chicken is just cooked through.
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Remove from the oven, place the chicken on 2 heated serving plates. Add the parsley, and the remaining 2 Tbsp Unsalted Butter to the sauce, shake the pan until it is incorporated. Divide the sauce over each chicken breast, garnish with the green onions and serve.