Chicken and Potato Skillet
Wash and cut potatoes into bite size pieces. Place in a microwave safe dish, add 3 T. of water and cover. Microwave for 6 minutes. In a large plate or shallow bowl add ½ C. of flour. Dredge your chicken in the flour. In a medium skillet on medium high heat add 2 T. of oil. Cook the chicken for 3-4 minutes per side until done. Remove to a plate. In the same skillet add 1 T. of butter and 2 T. of oil on medium high heat. Add the potatoes (with no water) and the onions. Lightly salt. Sauté for 2 minutes. Sprinkle 1 T. of flour over the potatoes. Whisk in the broth container. Bring to a boil then turn heat to low and cook for about 5 minutes until thickened and the potatoes are done. When the potatoes are done put the chicken back into the sauce and potatoes until warmed. About 1-2 minutes. Squeeze fresh lemon juice over the skillet. Serve.
Nutrition Facts
Serving Size: 1 serving (¼ of recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 95 mg |
| Sodium | 920 mg |
| Total Carbohydrates | 46 g |
| Dietary Fiber | 6 g |
| Total Sugars | 4 g |
| Added Sugars | 0 g |
| Protein | 44 g |
Key Micronutrients:
Vitamin D 0% • Calcium 6% • Iron 25% • Potassium 28%
Ingredients
Chicken, red potatoes, cauliflower, chicken broth, onion, garlic, lemon juice, lemon zest, paprika, chicken bouillon, cumin, oregano, black pepper, salt.
Allergen Statement
Contains: None