Monday, September 26, 2011

Smothered chicken and Italian Potatoes

   A tasty and SUPER easy meal choice. I like those best as I am relatively untalented and don't like letting myself down.

Italian Style Skillet Potatoes (By Ms R. Ray)


  • 2 pounds medium white or yellow potatoes, cut into 1-inch-thick wedges (I used 4 large potatoes    since it's just 2 of us! Cats don't eat potatoes)

  • Salt

  • 1/4 cup extra virgin olive oil (EVOO)

  • 3 large cloves garlic, crushed

  • 3 tablespoons fresh rosemary, chopped (this is hard to chop. Maybe use scissors. Avoid embarassment)

  • Freshly ground pepper

  • Grated Pecorino Romano or Parmigiano Reggiano cheese, for serving (I use a combo of both, shredded, not grated)

  • Put the potatoes in a large pot and cover with water. Bring to a boil, salt the water and cook for 5 minutes. Drain.

    Heat the EVOO in a large skillet over medium-high heat. Add the garlic and cook until golden, about 2 minutes. Remove to a cutting board with a slotted spoon, then chop and reserve.
    Add the potatoes and rosemary to the skillet and season with salt and pepper.

    Cook until browned and crisp, 5-10 minutes. Sprinkle cheese over the top and remove from heat.

    Then for the can cook the meat all while cooking the potatoes, of course.

    Delightful Smothered Chicken Breasts (a variation of this bad boy )


  • 4 (6 ounce) skinless, boneless chicken breast halves                   

  • 1/4 teaspoon salt

  • 1 tablespoon vegetable oil

  • 8 bacon strips

  • 1 medium onion, sliced

  • 1/4 cup packed brown sugar

  • 1/2 cup shredded Colby-Monterey Jack cheese

  • Sprinkle chicken with salt. In a large skillet, cook chicken in oil for 13-15 minutes or until juices run clear; remove and keep warm. I have a fear of not cooking chicken enough so I put a clear lid on my pan and watch it carefully. I also tend to use a meat thermometer (I bought a terrible one. Wish I had gone digital!) and then I slice into the fattest part just to be safe. I also wanted it browned and it turned out to be about 15 mins.

    In the same skillet, cook bacon over medium heat until crisp.

    Move that crispy bacon to the top of your cooked chicken. Cover it though. You aren't done yet and it's gonna get cold.

     In the drippings, saute the onion and brown sugar until onion is golden. This took longer than I anticipated.

    Top  that chicken with caramelized onions and cheese and let it melt...

    Dinner for two is served :) And the cats will watch us eat.