Good Food Fast: Succulent Chicken and Potatoes with Pine Nuts and Herbs
By Melissa Schneider April 30, 2013 No Comments
Making a delicious supper doesn’t have to take an hour. Try out this wonderful chicken and sausage recipe for your next dinner party or candle lit night at home! The secret to being a speedy gourmet lies in the ingredients. Select a wonderful bunch of fresh thyme and knock their socks off–and yours!
Succulent Chicken and Potatoes with Pine Nuts and Herbs
- 2 medium potatoes, cut to 1-inch cubes
- 1 large chicken breast, butterflied
- salt, pepper, and thyme to taste
- 1.5 tablespoon high-heat cooking oil, divided (coconut, canola)
- 1/4 cup pine nuts
- 2 cloves garlic, crushed
- 1 shallot, minced
- 1.5 cups cherry tomatoes, halved
- 1 tablespoon capers
- 1/2 tablespoon chopped fresh cilantro
- 1 teaspoon fresh thyme
- 1/4 cup dry white wine
- 1/2 tablespoon fresh lemon juice
- 1 tablespoon butter
Preheat the oven to 450°F. Cube the potatoes and toss with 1/2 tablespoon olive oil, salt, pepper, and thyme. Spread over a baking sheet in a single and roast in hot oven for 25 minutes. Take care to cut the cubes to 1-inch or they will not cook quickly enough.
Place the chicken breast on a clean cutting board and butterfly it. To do this, use a sharp knife to slice it nearly in half the long way. Then open it up like a book–it will have a heart shape. The point of butterflying the chicken is to bring it all to about the same thickness so you can saute it evenly. Add 1/2 tablespoon oil to a hot skillet over medium heat. Season the chicken with salt, pepper, and thyme, and brown it on both sides. Then cover the pan and cook the chicken on medium low for 5 minutes, flip, and cook for 3 minutes on the other side. Meanwhile, prepare the other ingredients. When the breast is moist and the juices run clear, place it on plate and cover with foil.
Add the remaining 1/2 tablespoon olive oil and deglaze the pan. Dice the sausage, or squeeze it out of its casing, and cook over medium heat with the garlic, pine nuts and shallots for 3 minutes, stirring frequently. Add the tomatoes, capers, and remaining fresh herbs and saute for 10 minutes, until sauce thickens. Add the wine and lemon juice. Simmer for four minutes. Whisk in the butter.
Take the roasted potatoes out of the oven. Place half a chicken breast and a serving of potatoes on each plate. Pour the sauce over the chicken and potatoes. Garnish with additional pine nuts and thyme if desired. Enjoy!