FRIDGE REVIEW #100

This dish is from the fridge review of May 26, 2009

Chicken breast, defrosted and cut into 4 pieces lengthwise (boneless thigh meat is also very good for this)
2 tablespoons coarsely ground black pepper
2 tablespoons butter
1 tablespoon cooking oil
1/2 cup bullion
1/2 cup heavy cream

1 medium yellow onion
2 potatoes
1 teaspoon salt
2 tablespoons olive oil

Cut the potatoes, place in a small pan, submerge in cold water, add salt and bring to boil, and boil for 10 min or until done. Check doneness by using a sharp pointy knife to see if it goes easily through the potato. Drain. Slice the onion and cook until golden in olive oil. Add the cooked potatoes and stir on medium heat until potatoes are slightly browned. Keep warm in the skillet.

In another skillet, heat the butter and cooking oil until sizzling. Add the heavily peppered chicken breasts and fry until golden on both sides. Remove the meat from the skillet. Add broth to the skillet, stir the bottom clean of the frying particles, add cream and bring to simmer for 5 minutes to thicken. Add salt to taste, add the meat and stir to heat through.

Arrange on a plate with the potatoes and onion, drizzle the sauce over the meat.

This takes about 30 minutes, less if you're really organized and assemble all your ingredients in advance.