I recently bought a new cookbook Real Simple: Meals Made Easy. It was $1 used on Amazon. Seemed like a good deal for a buck. I really love Real Simple’s recipes. I’ve always found them to be simple (duh.) and delicious. The book is has 75 recipes 6 chapters, including one-pot meals, no-shop meals, 30-minute meals, no-cook meals, freezer meals and shortcut meals.
I’ve made a couple things out of the book so far, but so far this easy chicken and potato dish has been my favorite. I made a couple additions with onions and lemon and I think they made the dish even better. The lemon-herb sauce is so delicious. This recipe is in the ’30-minute meal’ section and I think it’s the perfect dish for a quick mid-week meal or with some green beans or a salad, it would be great for dinner guests too.
The potatoes were absolutely amazing. I really liked the method of cooking them in a skillet first and then finishing them in the oven. They got super crispy, but didn’t take nearly as much time as they do if you cook them only in the oven. This is definitely a cooking method in the way. I decided to throw in some onions too because I happen to particularly enjoy roasted onions.
Chicken Cutlets with Lemon-Herb Sauce
adapted from Real Simple: Meals Made Easy p. 61
- 1 Tbsp. olive oil
- 1 1/2 pounds Yukon gold or new potatoes, cute into 1/2-inch pieces
- 1 onion, roughly chopped
- 1 1/2 tsp. kosher salt
- 1 to 1 1/2 pounds chicken cutlets
- 1/4 tsp. black pepper
- 1/4 cup dry white wine
- 1/2 lemon
- 2 Tbsp. unsalted butter, chilled
- 2 Tbsp. chopped fresh herbs, like rosemary, chives, parsley, or tarragon
- Heat oven to 425. Heat the oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 15 minutes. Add in onions and toss to coat with oil. Transfer to a baking dish and season with 1 teaspoon of the salt. Bake for 10- 20 minutes, depending on desired level of crispiness.
- Rinse the chicken and pat it dry with paper towels. Season on both sides with kosher salt and pepper. Return the skillet to medium-high heat. Add the chicken and cook until browned on each side and cooked through, 3 to 4 minutes per side. Transfer chicken to a platter.
- Add the wine to skillet, reduce heat, and simmer for 2 minutes, constantly stirring and scraping the bottom. Add 1 tablespoon of the butter and stir or whisk until completely combine. Repeat with the remaining butter. Squeeze in juice of 1/2 of a lemon. Add the herbs and the remaining salt and pepper and whisk to combine.
- Add the potatoes to the platter with the chicken and spoon the sauce over the top.
- Serve and enjoy!