Ingredients

The following ingredients have 3 Servings
  • 1 pound red potatoes (chopped into bite size pieces (approx. 1/2”-1”))
  • 3 tablespoons water
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 chicken breasts
  • 1/4 cup flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon flour
  • 2 cups low sodium chicken broth, divided
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 tsp EACH ground cumin, dried oregano, pepper
  • 2 teaspoons lemon juice
  • 1 tablespoon minced fresh chives

Instruction

  • On a large plate or shallow bowl, whisk together 1/4 cup flour, 1/2 teaspoon paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper. Half chicken horizontally, rinse and pat dry with paper towels then dredge each cutlet in the flour mixture. Set aside.
  • Add potatoes to a microwave safe dish and add 3 tablespoons water. Cover and microwave for 6 minutes.
  • Meanwhile, heat 2 tablespoons oil in a 12 inch skillet over medium high heat until very hot. Add chicken and cook until golden brown on bottom, about 3 minutes, flip, reduce heat to medium and continue to cook for 2-3 minutes or until completely cooked through. Transfer to plate.
  • To the now empty skillet, melt one tablespoon butter in 2 tablespoons olive oil over medium high heat. Add microwaved potatoes (without any remaining water) and shallots and saute for 2 minutes.
  • To make the sauce, add flour and garlic to the potatoes and cook for 2 more minutes. Turn heat to low and slowly whisk in chicken broth followed by paprika, cumin, oregano, salt and pepper. Bring to a boil then reduce to a simmer, stirring often, until sauce has thickened and potatoes are cooked through, approximately 5-7 minutes. If sauce thickens before potatoes are completely tender, stir in additional chicken broth.
  • When potatoes are tender and sauce has thickened, stir in chives and lemon juice. Add chicken to skillet and cook for 1 more minute to reheat chicken. Serve immediately, seasoning individual servings with additional salt and pepper and freshly squeezed lemon juice to taste.