Chicken with Roasted Vegetables (Monday Meals)

Because a side dish just isn’t enough, I’m posting two recipes today. This is modified from a Real Simple recipe that I couldn’t find on-line, but this is basically it.

Prep time: 10 minutes, cooking time: 30 minutes, serves 4

1tbs olive oil
1 1/2 lbs chicken cutlets
1 1/2 lbs carrots (peeled), cut in to 1/2 inch slices
1 1/2 lbs new potatoes, cut in to 1/2 inch slices
1/2 cup diced onion
1 garlic clove, minced
1/2 cup white wine
1tbs butter, chilled
salt and pepper

Heat oven to 425F.

Heat the oil in a large skillet over medium-high heat. Add the potatoes and carrots, season with some salt. Cook for 15 minutes, stirring occasionally until lightly brown. Transfer to a baking dish and cook in the oven for at least 15 minutes – I went with 20. The secret is to make sure you have cut the potatoes and carrots into the 1/2 inch slices, or they won’t cook through. Especially the potatoes.

Rinse off the chicken, season with salt and pepper. Return the skillet to medium heat and add the chicken to the pan, cooking through – I used thicker cuts of chicken so it took 10 minutes per side. When done, transfer the chicken to a plate.

Add the onion and garlic to the skillet, cooking a little. Add the wine, reduce the heat and simmer for two minutes, constantly stirring and scraping the bottom. Add 1/2 tablespoon of the butter and stir or whisk until completely combined. Repeat with the remaining butter. Remove the skillet from heat.

Plate the chicken and vegetables and pour the sauce on top. YUM!

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