Spring Chicken in a Skillet
- June 02, 2011 |
- by Kirstin Uhrenholdt
Today I’m sharing the recipe for Spring Chicken in a Skillet — chicken and three sides (potatoes, asparagus and peas) all in one bright spring dish.
1 1/2 pounds boneless chicken breasts, preferably organic and kosher, cut into chunks
1 red onion cut into thin wedges
1 pound small red potatoes, unpeeled diced
3 garlic cloves chopped
2 tablespoons flour
1 teaspoon thyme chopped
1 bunch asparagus, woody bottoms snapped off, cut into 1/2 inch pieces
1 cup fresh or frozen defrosted peas
1 1/2- cup chicken stock
2 tablespoons dijon mustard
3 tablespoons wine vinegar
1 tablespoon honey
salt and pepper to taste
2 tablespoons chopped fresh parsley and/or dill
To make 6 servings
In a large non stick pan, drizzle in 2 tablespoons olive oil. Over medium high heat, saute the onions until golden, then add the garlic, potatoes, and a bit of salt. Saute until the potatoes are tender.
Meanwhile toss the chicken with the flour, thyme and 1 teaspoon salt. When the potatoes are done, take them out of the pan, and put them aside.
If you need to, wipe out the pan and add a bit more olive oil. Saute the chicken until golden, you might have to do this in 2 batches. This will take about 10 minutes. Add the remaining ingredients let the pan start to bubble thickening the sauce, stir in the the potatoes. Shower with parsley and serve.
Scrub and cut the potatoes
Snap the bottoms of the asparagus
Taste for tastiness