Chicken & Potatoes Oregano
Yield
4 servingsPrep
15 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
potatoes
|
|
| ½ | cup |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 4 | each |
chicken breasts
split |
|
| 1 ½ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¾ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
italian seasoning
|
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
potatoes
|
|
| 118 | ml |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 4 | each |
chicken breasts
split |
|
| 7.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 3.8 | ml |
oregano
|
|
| 1.3 | ml |
italian seasoning
|
*
|
| 15 | ml |
parsley leaves
chopped |
|
Directions
Peel potatos and cut into 1 inch cubes.
Set aside.
Melt butter in heavy skillet, such as cast iron.
Add onions and sauté until golden brown.
Add chicken breasts and potatos.
Sprinkle with salt and pepper.
Cover and cook on medium heat 20 minutes, turning often.
Sprinkle with oregano and italian seasonings.
Continue to cook, turning often, for another 20 minutes.
Sprinkle with parsley and continue to cook until chicken is done.
