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This was heaven! I used russets instead of red potatoes; I don't own a microwave so I just boiled the potatoes (scrubbed and chunked) for about 12 minutes until they were *just* tender. I also pounded the chicken breasts so that they were kind of thin and uniform before salting & peppering. Oh, and I subbed tarragon for the sage. Otherwise (otherwise? well, yeah) I followed the recipe and it was just delicious. The cooking directions were great and the finished dish was perfectly wonderful... I let those potatoes get good and crispy in the pan (longer than the 5 minutes called for, turning them so that each side browned). Served with peas and sauteed fresh mushrooms for a dinner that had folks coming back for more. Loved it!

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vrvrvr April 08, 2010
Skillet Chicken and Potatoes