Ingredients
The following ingredients have 4 Servings
- 3 T olive oil (divided)
- 4 boneless skinless chicken breasts
- 1 lb red potatoes (par boiled or steamed)
- 1 red onion (sliced)
- 1 zucchini (cut into half moon slices)
- 1 roasted red pepper (jarred, drained of liquid and chopped)
- 5 oz portobello mushrooms
- 1/2 C red wine
- 1 tsp balsamic vinegar
- 1/2 C vegetable stock
- 1 T butter
- Salt and pepper
- Freshly grated parmesan cheese
Instruction
- Dice partially cooked potatoes. Heat 1 T olive oil in large skillet, sprinkle salt in the olive oil and then place cut potatoes in the salted oil. Leave them alone, allow them to brown, about 8 minutes. Flip and brown the other sides as well. Remove from pan, set aside.
- Return skillet to heat and add 1 T oil to skillet.
- Season chicken with salt and pepper. Cook chicken in skillet, turning over once. About 8 minutes. (If your chicken breasts are quite thick, after they are browned, pop them in a 350 degree oven to finish cooking. If they are not large you should be able to get them cooked through in the skillet without scorching).
- When chicken is cooked, remove from pan and set aside on plate.
- Return skillet back to heat. Add 1 T oil.
- Add onion, zucchini and mushroom, cook until onion is just softened, about 5 minutes. Set veggies aside.
- Pour the wine, vinegar and stock into pan. Using a rubber spatula, stir and scrape the bits of the bottom of the pan (lots of flavor there). Allow mixture to reduce by about half. Stir in the butter.
- To serve, place potatoes on plate, top with chicken. Sprinkle chicken with freshly grated parmesan cheese. Top chicken with vegetables, chopped roasted red pepper and wine sauce. Devour!
