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Chicken Breasts With Potatoes

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Ingredients
  Butter 1 Teaspoon
  Corn oil 1 Teaspoon
  Chicken breasts 1 Pound (500 Gram)
  Green onions 2 , sliced
  Sliced celery 175 Milliliter (3/4 Cup)
  Julienned carrots 175 Milliliter (3/4 Cup)
  Bay leaf 1
  Parsley sprigs 1
  Thyme sprig 1
  Chicken stock 500 Milliliter (2 Cup)
  Water 250 Milliliter (1 Cup)
  Sliced potatoes 750 Milliliter (3 Cup)
  Salt To Taste
  Pepper To Taste
Directions

In a large pan, heat the butter and oil and cook the chicken breasts for 1 to 2 minutes on each side; season.
Remove the chicken and set aside.
Add the green onions, celery, carrots and spices; cook for 1 to 2 minutes.
Add the mixture of chicken stock and water; set aside.
Preheat the oven to 350°F (180°C).
Place the chicken in a casserole dish, surround with the potatoes and the stock from the vegetables.
Place in the oven and bake for 25 to 30 minutes or until the potatoes are cooked.
Add water during cooking time, as needed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Poultry
Interest: 
Healthy

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