2 chicken breasts (skinless boneless)
1/2 onion
4-6 mushrooms
3-4 cloves garlic
1 Tbsp EVOO
1 Tbsp chicken stock*
1 large sweet potato
*If chicken stock is not available, vegetable or beef stock is acceptable or even plain water.
Supplies:
Large sauté pan or skillet with cover
Non-scratching tongs
Serves: 4
Clean, butterfly** and dry chicken breasts. Season with salt and pepper (other herbs and spices if desired - some suggestions: oregano, tarragon, rosemary) set aside. Slice onion and mushrooms, mince garlic. Heat skillet on medium with olive oil; once heated, add onions, mushrooms, garlic. Cook until onions begin to turn translucent. Make room for chicken breasts in pan. Place breasts in pan, cook for two minutes and turn. Add a few drops of EVOO if necessary. Cover chicken breasts with the mushrooms and onions using non-scratching tongs. Add 1 tablespoon chicken stock and cover, turning heat to medium low. After 5 minutes turn breasts. Chicken is done when juices run clear.
**For how to butterfly the breast see http://www.ehow.com/how_5023503_butterfly-cut-chicken-breasts.html
For sweet potato:
Wash and dry thoroughly, and prick several times. Bake in 375F oven for one hour on the rack; or microwave for 5 minutes, turn, microwave for 5 more minutes. Slice into rounds.
This is one of our go to meals. Super fast, simple, filling, fairly inexpensive. You could add sautéed spinach or kale using the exact same pan, or a fresh salad to get more veggies in. Yum!
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