| |
| |
| 1 |
|
onion |
|
| 2 Tbs |
|
vegetable oil |
|
| 4 |
|
potatoes |
|
| 1/2 tsp |
|
salt |
|
| 3/4 tsp |
|
freshly ground pepper (yes!) |
|
| 1 |
|
can chicken broth |
|
| 3 |
|
chicken breast halves |
|
| 1/2 cup |
|
fresh parsley, chopped |
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|
|
| |
| 1 |
Peel and mince onion. Heat oil in a wide, deep skillet. Add onion and cook for 5 minutes. |
| 2 |
Peel and cut potatoes in 1/2" squares. Add to skillet, increase heat to high, and add salt and pepper. Add chicken broth and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. |
| 3 |
Cut chicken into 1/2" squares, add to pan, and simmer for about 7 minutes. |
| 4 |
Stir in parsley and serve. |
|
| |
| Servings: 4 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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