Yesterday was GORGEOUS! It practically hit 80, (and by 80 I mean 72!) But for mid-April it felt like 80! (I even got a little sunburn!) In the morning Drew and I took our little tyke on Day 1 of week three of my C5K, and a long walk following that! It was to nice not to stay outside afterwards too! A good magazine, some lemon ice water, and my sweet pea crawling all around the back yard..perfect Monday! I can’t wait for today’s beautiful weather as well! 🙂
I feel slightly bad, like I’m gloating, or something…considering most of the world works indoors all day during the week 🙁 Ahh the benefits of working nights! 😉
This two pot skillet is one of the most surprisingly delicious meals Ive made lately! Not that I didn’t expect it to be good, I just didn’t expect it to be THAT good…I don’t think either of us did…although it was adapted from Rachael Ray, so we probably should have known better! 😉
It was refreshing and so flavorful, simple to throw together and a Chicken & Potato Skillet that I will definitely be baking again and again! Enjoy!
Ingredients
- 4-5 Tablespoons olive oil, divided
- 3 Russet Potatoes, peeled and sliced 1/4''
- 5-6 garlic cloves, minced
- 1 teaspoon oregano
- 1 1/2 teaspoons red pepper flakes
- liberal amounts of salt and pepper
- 1/2 cup flour (for coating)
- 2 chicken breasts, rinsed and cut into large chunks
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup peas, fresh or frozen
- 1 1/2 cups sliced red and yellow bell peppers
- Juice of 1 lemon
Directions
- Preheat oven to 375 degrees
- In a large skillet on medium-high heat, heat up 2-3 Tablespoons of the olive oil. Once its hot, add the potatoes
- Season with a a good amount of salt and pepper and cook until golden brown on both sides, flipping them around so they don't burn.
- Add the garlic, oregano, and red pepper flakes to the browned potatoes and allow them to cook 3-4 minutes longer.
- Meanwhile In a cast iron skillet, heat up the remaining 2 tablespoons olive oil.
- In a bowl add the flour and sprinkle in some salt and pepper. Coat the chicken chunks well in the flour mixture then add them to the cast iron skillet.
- Brown them well on both sides, then de-glaze the pan with the white wine and chicken broth.
- Add the potatoes, peas, and peppers, and scatter around.
- Transfer the filled skillet to the oven and cook for about 20-25 minutes.
- Remove from oven, squeeze on the lemon juice, and serve!
Notes
Adapted From: Rachael Ray
