Chicken and Potatoes

(We watched Anne Burrell prepare a similar meal on her Food Network show, “Secrets of a Restaurant Chef.” Our version was pretty tasty, though probably best for a cold winter night!)


  • chicken breasts
  • marinade of your choice
  • EVOO
  • sliced onions
  • sliced mushrooms
  • potatoes
  • butter
  • cream
  • 2-3 peeled garlic bulbs
  • rosemary leaves
  1. Marinade chicken for at least four hours.
  2. Drizzle EVOO into skillet over medium-heat and add chicken breasts. Cook for ~6 minutes on each side.
  3. Add onions and mushrooms and sautee.
  4. While chicken is cooking, add potatoes and garlic bulbs to boiling water and cook for ~20 minutes. Drain.
  5. Dump hot potatoes and garlic into food mill, food processor, or similar device. Grind/puree.
  6. Return potatoes to hot pan and add cream, butter, and rosemary.
  7. Serve hot chicken and sauteed vegetables over a hearty pile of potatoes.

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