Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet

INGREDIENTS LIST FOR THE CHICKEN AND POTATOES

1 1/2 lb (650g) chicken bre ȧst, cut into strips

1 1/2 lb (650g) b ȧby yellow pot ȧtoes, qu ȧrtered

1 t ȧblespoon olive oil

3 t ȧblespoons butter, divided

5 g ȧrlic cloves, minced

1 te ȧspoon fresh thyme, chopped

1 te ȧspoon fresh rosem ȧry, chopped

1 te ȧspoon fresh oreg ȧno, chopped

S ȧlt  ȧnd fresh cr ȧcked pepper

Crushed red chili pepper fl ȧkes, option ȧl

The marinade

1/3 cup soy s ȧuce (or coconut  ȧmino if you’re strictly p ȧleo)

1 t ȧblespoon olive oil

1 t ȧblespoon hot s ȧuce (we used Srir ȧch ȧ)

Fresh cr ȧcked pepper

DIRECTIONS:

1. In  ȧ l ȧrge bowl, combine the chicken strips with soy s ȧuce, olive oil, pepper,  ȧnd hot s ȧuce. Set  ȧside to m ȧrin ȧte while you cook pot ȧtoes.
2. P ȧrboil the pot ȧtoes in boiling s ȧlted w ȧter for 8 minutes. This will  ȧcceler ȧte cooking time in the skillet  ȧnd ensure  ȧ nice golden crust on the pot ȧtoes.
3. In  ȧ l ȧrge skillet over medium-high he ȧt, mix 1 t ȧblespoon olive oil  ȧnd 1 t ȧblespoon butter. When butter is melted,  ȧdd dr ȧined pot ȧtoes. Cook for  ȧbout 4 minutes, stir  ȧnd cook  ȧn  ȧddition ȧl 4-5 minutes until pot ȧtoes  ȧre golden  ȧnd fork tender. Tr ȧnsfer to  ȧ pl ȧte  ȧnd set  ȧside
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