Skillet Chicken and Potatoes
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 4
Ingredients
1 pound small red potatoes, halved3 tablespoons olive oil ¼ cup all-purpose flour 4 boneless, skinless chicken cutlets (6 to 7 ounces each), trimmedSalt and pepper 2 tablespoons unsalted butter ¾ cup low-sodium chicken broth 1 tablespoon chopped fresh sage leaves 2 tablespoons lemon juice
Before You Begin
If you prefer, substitute fresh thyme or oregano for the sage.
Instructions
- Toss potatoes and 1 tablespoon oil together in microwave-safe bowl. Cover with plastic wrap and microwave on high power until tender, 4 to 5 minutes, tossing potatoes halfway through cooking.
- Place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Melt 1 tablespoon butter with remaining 2 tablespoons oil in large skillet over medium-high heat. When foam subsides, cook chicken until browned on both sides, 3 to 5 minutes per side. Transfer to plate, leaving fat in skillet, and cover chicken with foil.
- Reduce heat to medium, add potatoes, cut side down, and cook until browned, 4 to 5 minutes. Transfer to platter. Add broth, sage, and lemon juice and, using wooden spoon, scrape browned bits from skillet. Return chicken and accumulated juices to pan and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes. Transfer chicken to platter with potatoes. Whisk remaining tablespoon butter into sauce, season with salt and pepper, and pour sauce over chicken and potatoes. Serve.
Yield
Serves 4Ingredients
1 pound small red potatoes, halved
3 tablespoons olive oil
¼ cup all-purpose flour
4 boneless, skinless chicken cutlets (6 to 7 ounces each), trimmed
Salt and pepper
2 tablespoons unsalted butter
¾ cup low-sodium chicken broth
1 tablespoon chopped fresh sage leaves
2 tablespoons lemon juice
Ingredients
1 pound small red potatoes, halved
3 tablespoons olive oil
¼ cup all-purpose flour
4 boneless, skinless chicken cutlets (6 to 7 ounces each), trimmed
Salt and pepper
2 tablespoons unsalted butter
¾ cup low-sodium chicken broth
1 tablespoon chopped fresh sage leaves
2 tablespoons lemon juice
Ingredients
1 pound small red potatoes, halved
3 tablespoons olive oil
¼ cup all-purpose flour
4 boneless, skinless chicken cutlets (6 to 7 ounces each), trimmed
Salt and pepper
2 tablespoons unsalted butter
¾ cup low-sodium chicken broth
1 tablespoon chopped fresh sage leaves
2 tablespoons lemon juice
Why This Recipe Works
We wanted the boneless, skinless chicken cutlets in our Skillet Chicken and Potatoes recipe to feature a crisp exterior and moist interior, so we dredged them in flour before adding them to the skillet. The flour also helped thicken our sauce, which we made after browning the chicken so we could utilize the flavorful browned bits left behind. To incorporate the potatoes into our Skillet Chicken and Potatoes recipe without having to use two different pans, we parcooked small, quick-cooking red potatoes in the microwave so they just needed to be browned in the skillet before they were ready to eat.
Before You Begin
If you prefer, substitute fresh thyme or oregano for the sage.
Instructions
- Toss potatoes and 1 tablespoon oil together in microwave-safe bowl. Cover with plastic wrap and microwave on high power until tender, 4 to 5 minutes, tossing potatoes halfway through cooking.
- Place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Melt 1 tablespoon butter with remaining 2 tablespoons oil in large skillet over medium-high heat. When foam subsides, cook chicken until browned on both sides, 3 to 5 minutes per side. Transfer to plate, leaving fat in skillet, and cover chicken with foil.
- Reduce heat to medium, add potatoes, cut side down, and cook until browned, 4 to 5 minutes. Transfer to platter. Add broth, sage, and lemon juice and, using wooden spoon, scrape browned bits from skillet. Return chicken and accumulated juices to pan and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes. Transfer chicken to platter with potatoes. Whisk remaining tablespoon butter into sauce, season with salt and pepper, and pour sauce over chicken and potatoes. Serve.
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