One-Pan Parsley Chicken and Potatoes (30-Min Med...101 p. 236

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the chicken dry with a few paper towels. In a large skillet over medium-high heat, heat the oil. Add the chicken and cook for 5 minutes, stirring only after the has browned on one side. Remove the chicken from the pan with a slotted spoon, and put it on a plate; it will not yet be fully cooked. Leave the skillet on the stove.

Step 2

Add the potatoes to the skillet and cook for 5 minutes, stirring only after the potatoes have become golden and crispy on one side. Push the potatoes to the side of the skillet, add the garlic, and cook, stirring constantly, for 1 minute. Add wine and cook for 1 minute, until nearly evaporated. Add the chicken broth, mustard, salt, pepper, and reserved chicken pieces. Turn the heat up to high, and bring to a boil.

Step 3

Once boiling, cover the skillet, reduce the heat to medium-low, and cook for 10-12 minutes, until the potatoes are tender and the internal temperature of the chicken measures 165 degrees on a meat thermometer and any juices run clear.

Step 4

During the last minute of cooking, stir in the parsley. Remove from the heat, stir in the lemon juice, and serve.