Pan Fried Chicken with Thyme and Roasted Potatoes

(from myoung’s recipe box)

Categories: Main Dish

Ingredients

  • Chicken Breasts: 2
  • Onion: 1 medium, coarsely chopped
  • Garlic: 1 clove, chopped
  • Nugget Potatoes: 1 cups, cut in half (or equivalently chopped potatoes)
  • Fresh Thyme: 1 tsp
  • Sage: 4 leaves
  • Olive Oil: 2 tbsp
  • Salt
  • Pepper
  • Vinaigrette:
  • Olive Oil: 1 tbsp
  • Lemon Juice: 1 tsp
  • Fresh Thyme: 1/2 tsp
  • Salt
  • Pepper

Directions

  1. Marinate the potatoes with 2 tbsp olive oil, salt and pepper. Bake in the 350 F oven for 45 min or till golden.

  2. Meanwhile, into a hot frying pan, pour 1 tbsp olive oil. Add onion and fry for 2 min. Add garlic and fry 1 more min. Sprinkle over chicken breasts with fresh thyme, salt and pepper and fry them with sage leaves for 5-10 min on each side.

  3. Blend all the vinaigrette ingredients and mix well. Add salt and pepper to taste.

  4. Place some potatoes in the middle of a serving plate. Place the chicken breast above them and drizzle around some vinaigrette.

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