Wednesday, August 12, 2009

Everbody in the Pool Chicken

One skillet? Perfect. This is great when you don't want to dirty a bunch of pots and pans.

Everybody in the Pool Chicken
Serves: 2-3

2 tablespoons vegetable oil
1 tablespoon butter
1/2 cup diced onion
1 can mushrooms, drained
3 skinless, boneless chicken breast halves
4 medium redskin potatoes, cut into bite sized chunks
1 can cut green beans, drained
3/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 bay leaf

1. Heat the oil in a skillet and place the chicken breasts in and cook about 7 minutes and turn over and cook another 7 minutes (or until cooked thru). Add the onions and butter when you flip them. Salt and pepper to taste.

2. Leave it all in the pan and add everything else. Cover and reduce heat to low and simmer for about 20 minutes, stirring occasionally. Most of the liquid will be absorbed. It is done when the potatoes are cooked thru. Remove the bay leaf and serve.

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