Chicken Breasts with Potatoes
|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)|
|Chicken stock||500 Milliliter (2 Cup)|
|Water||250 Milliliter (1 Cup)|
|Sliced potatoes||750 Milliliter (3 Cup)|
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.