Garlic Butter Chicken & Potatoes Recipe by Kristen Pond
Cooking Instructions 60 minutes 1 In a large bowl, combine chicken strips with soy sauce, 1.5 Tb canola oil, pepper, and hot sauce. Set aside to marinate. 2 Parboil potatoes in boiling salted water for 8 minutes. 3 In a large skillet over medium-high heat, mix 1.5 Tb canola oil and 1.5 Tb butter. 4 When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside. 5 Keep skillet over medium heat. Add remaining 1.5 Tb butter, garlic, red chili pepper flakes, and fresh herbs. Lay chicken strips in one layer. Cook on each side for 2-3 minutes, until browned. 6 Add potatoes to pan and heat through. Pour marinade over potatoes and stir in with chicken. 7 Remove from heat and serve. 1 In a large bowl, combine chicken strips with soy sauce, 1.5 Tb canola oil, pepper, and hot sauce. Set aside to marinate. 1 In a large bowl, combine chicken strips with soy sauce, 1.5 Tb canola oil, pepper, and hot sauce. Set aside to marinate. 2 Parboil potatoes in boiling salted water for 8 minutes. 2 Parboil potatoes in boiling salted water for 8 minutes. 3 In a large skillet over medium-high heat, mix 1.5 Tb canola oil and 1.5 Tb butter. 3 In a large skillet over medium-high heat, mix 1.5 Tb canola oil and 1.5 Tb butter. 4 When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside. 4 When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside. 5 Keep skillet over medium heat. Add remaining 1.5 Tb butter, garlic, red chili pepper flakes, and fresh herbs. Lay chicken strips in one layer. Cook on each side for 2-3 minutes, until browned. 5 Keep skillet over medium heat. Add remaining 1.5 Tb butter, garlic, red chili pepper flakes, and fresh herbs. Lay chicken strips in one layer. Cook on each side for 2-3 minutes, until browned. 6 Add potatoes to pan and heat through. Pour marinade over potatoes and stir in with chicken. 6 Add potatoes to pan and heat through. Pour marinade over potatoes and stir in with chicken. 7 Remove from heat and serve. 7 Remove from heat and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Broccoli Chicken Fettuccine Alfredo Crawfish cornbread Nutter Butter Sandwich Cookies Teriyaki Salmon (Gluten Free) Blueberry Lemon Muffins Broccoli Chicken Fettuccine Alfredo Crawfish cornbread Nutter Butter Sandwich Cookies Teriyaki Salmon (Gluten Free) Blueberry Lemon Muffins Mapo Tofu Butter Chicken and Roti Peachy & Fruity Mushrooms & Onion Chicken Broccoli Chicken Fettuccine Alfredo Tahini Chocolate Cake with Coconut Chocolate Mousse frosting Gud laddu Pineapple marble cake # baking contest Chocolate Momos Sujee kakara pitha Mapo Tofu Butter Chicken and Roti Peachy & Fruity Mushrooms & Onion Chicken Broccoli Chicken Fettuccine Alfredo Tahini Chocolate Cake with Coconut Chocolate Mousse frosting Gud laddu Pineapple marble cake # baking contest Chocolate Momos Sujee kakara pitha