Tuscany Chicken

Another recipe I found when going through my Italian folder. My notes say "quick easy supper...served with green salad and wine. Use better olive oil next time. Enjoyed by all."

• Ready In: 40 mins
• Serves: 6

Ingredients

• 6  medium  red potatoes, scrubbed and sliced 1/8-inch thick
• 12  ounces shiitake mushrooms or 12  ounces  chanterelle mushrooms, sliced
• 4  tablespoons olive oil, divided
• 4  tablespoons  grated parmesan cheese, divided
• 3  teaspoons  minced garlic, divided
• 3  teaspoons  minced fresh rosemary, divided
•  salt and pepper
• 3  lbs skinless chicken pieces

Directions

1. Preheat oven to 425 degrees.
2. Pat potatoes dry with paper towels.
3. Toss potatoes and mushrooms with 21/2 tbs oil, 2 tbs cheese, 2 tsp garlic and 2 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper.
4. Arrange in 13x9 baking dish in one layer.
5. Top with remaining 2tbs cheese and bake 15 minute or until potatoes are just lightly browned.
6. Meanwhile, heat remaining 11/2 tbs oil in large nonstick skillet over med. heat.
7. Add chicken pieces.
8. Season lightly with S&P, sprinkle with remaining rosemary and garlic.
9. Cook 5-6 minutes on each side or until browned. (don't crowd pan, may need to do more than one batch).
10. Arrange chicken pieces on top of potatoes. Drizzle with any oil from skillet and return to oven.
11. Bake 20-25 minute longer or until chicken is done.