“I came up with this recipe one night when I wanted to cook from scratch, but I didn't want to go to the store to buy ingredients. I had all of these items in my pantry or fridge already and it is SO easy to make. It usually makes enough for dinner for the two of us and leftovers the next day.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean chicken of any excess fat and cut in half. Season chicken with half of the black pepper and a dash of salt. Heat olive oil in a large skillet and fry the chicken on high until golden on the outside. Remove from pan.
  2. Melt the butter in the same pan and throw in the onion. Saute on medium high until translucent. Add pressed garlic and cook another minute or so. Toss in potatoes and continue cooking until the potatoes have absorbed much of the butter, 5-7 minutes.
  3. Stir in the chicken stock and white wine scraping the bottom of the pan. Place the chicken back in the pan and shuffle contents so the chicken rests on bottom of the pan.
  4. Sprinkle half of onion powder, half of garlic salt, half of cayenne pepper, and all remaining black pepper on the top of the potatoes and chicken. Cover and let boil for about 15 minutes, stirring occasionally.
  5. After 15 minutes stir and flip each piece of chicken. Sprinkle with remaining spices and salt if needed. Let boil until sauce is reduced and potatoes are tender, about 15 more minutes.
  6. Serve on its own or with a green salad.

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