4 Boneless- Skinless Chicken Breasts
2 TBSP Extra Virgin Olive Oil
1 Medium Shallot Minced
4 Medium Garlic Cloves, Minced
2 Fresh Lemons Juiced
2 TBSP Fresh Italian Flat Leaf Chopped Parsley
1 Splash of Sea Salt and Fresh Black Ground Pepper
1/4 Cup White Wine
2 Russet Potatoes Washed, Pealed & Cut In Strips Microwave to cook partially
Pre-Heat Oil In Skillet
Sauté Shallots, Garlic, Parsley For A Few Minutes
Add in Wine to De-Glaze Pan
Sprinkle Chicken With Salt & Pepper
Place Chicken In Skillet And Cook
Add in Potatoes And Finish Cooking
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