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{One Pan} Saucy Chicken and Potatoes
Servings
4
servings
Calories
344
kcal
Author
Sam Merritt
Ingredients
3
Tbsp
extra virgin olive oil
2
boneless skinless chicken breast
cut into 1" pieces
3
cups
quartered & sliced russet potatoes
about 3 potatoes
1
large
white onion
chopped
5
cloves
garlic
minced
⅓
cup
chicken broth
⅓
cup
heavy cream
1
can petite diced tomatoes
14.5 oz
2
Tbsp
tomato paste
½
tsp
salt
½
tsp
pepper
¼
tsp
crushed red pepper
optional
chopped parsley for garnish
optional
Instructions
Heat olive oil in large saucepan on medium heat.
Add chicken and potatoes, cooking until chicken is almost completely browned
Add onions and garlic, cook on medium heat about 10 minutes or until onions are transluscent
Add chicken broth, heavy cream, diced tomatoes, tomato paste, salt, pepper, and crushed red pepper and stir.
Bring liquid to a boil then reduce to simmer and cover for 10 minutes.
Remove lid and check that potatoes are tender. If not, return cover to pot and check every 5 minutes until potatoes reach desired quality.
Nutrition
Serving:
1
serving
|
Calories:
344
kcal
|
Carbohydrates:
27
g
|
Protein:
16
g
|
Fat:
20
g
|
Saturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
63
mg
|
Sodium:
509
mg
|
Potassium:
866
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
472
IU
|
Vitamin C:
14
mg
|
Calcium:
52
mg
|
Iron:
2
mg