Ingredients
-
2
-
4
-
-
2
-
2
-
1
-
1
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Chicken Breast With Pepper-Potato Ragout, An easy to make weeknight recipe The recipe is courtesy Everyday living , Flavors were ok Potatoes were mushy (maybe I overcooked) Might try again and not cook as long , This was delicious! We used boneless chicken breasts, they were beautifully moist and tender under the ragout I would say that the rosemary is essential in this dish I also threw in a bit of salsa because I didn’t have many grape tomatoes A definite keeper, thanks Barb!
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Steps
|
1
Done
|
Heat Oil in a Large Deep Skillet Over Medium Heat. |
|
2
Done
|
Season Chicken With Salt and Pepper; Cook in Skillet, Turning to Brown All Sides, 18 to 20 Minutes, Transfer to Plate. |
|
3
Done
|
Add Onions, Peppers, Potatoes, Rosemary (if Using), and 1/2 Cup Water to Skillet; Season With Salt and Pepper. |
|
4
Done
|
Toss to Combine, Scraping Any Browned Bits Off Bottom of Skillet; Cover Skillet and Simmer Over Medium Heat, Stirring Occasionally, Until Potatoes Begin to Soften, 8 to 10 Minutes(they Will Cook Further in Next Step). |
|
5
Done
|
Return Chicken to Skillet; Add Tomatoes; Cover Skillet, and Cook Until Chicken Is Opaque Throughout and Potatoes Are Tender,8 to 10 Minutes. |
|
6
Done
|
Transfer Chicken to Serving Plates; Stir Parsley Into Vegetables in Skillet , Serve With Chicken. |
