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Name: {One Skillet} Lemon Chicken and Red Potatoes
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 tablespoons Olive oil; 2 tablespoons Butter; 1 cup Baby carrots; 2 cups Baby new potatoes; 2 large Boneless chicken breasts; 2 large Lemons; 1 tablespoon Minced garlic; 1/4th cup Minced parsley; to taste Spices Salt, Lemon Pepper, Paprika

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INGREDIENTS

4 tablespoons Olive oil
2 tablespoons Butter
1 cup Baby carrots
2 cups Baby new potatoes
2 large Boneless chicken breasts
2 large Lemons
1 tablespoon Minced garlic
1/4th cup Minced parsley
to taste Spices ; Salt, Lemon Pepper, Paprika

Servings

INSTRUCTIONS

-Preheat a large (must be nonstick) skillet (at least 12 inches) over medium heat with 2 tablespoons of olive oil and butter.

-Once the butter is completely melted, place the peeled and chopped carrots in one section of the skillet and the chopped red potatoes in another section of the skillet.

-Allow to simmer uncovered, stirring every 3 or so minutes, for about 8 minutes.

-Meanwhile, remove the fat from the chicken breasts and slice into small cubes. Pat all sides dry with a paper towel. In a large bowl, add in 1 teaspoon paprika, 2 teaspoons Italian seasoning, 1 teaspoon fine sea salt, 1/2 teaspoon ground pepper, and 2 tablespoons flour. Whisk together. Place chicken cubes on top of spice mixture and toss to evenly coat all the pieces of chicken.

-Spoon the potatoes and carrots over to one half of the pan and add in the coated chicken pieces to the other half.

-Flip the potatoes and carrots around and cook for another 5 minutes or until easily pierced with a fork while stirring and flipping the chicken until no longer pink.

-Meanwhile, zest one of the lemons to get 1 teaspoon lemon zest. Juice one of the lemons to get 3 tablespoons juice. Whisk in 2 tablespoons olive oil and very finely minced garlic. Pour over the ingredients in the skillet and gently stir all of the ingredients together

-Slice the remaining lemon into thin slices. Add the lemon slices to the skillet and allow the ingredients to simmer on low.

-Stir the ingredients often until the liquid is absorbed into the ingredients and the chicken is completely cooked through and veggies are tender.

-Season to taste if needed (adding more salt and pepper) and sprinkle with fresh parsley. (Discard lemon slices before serving). Serve immediately.

NOTES

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{One Skillet} Lemon Chicken and Red Potatoes

4 tablespoons Olive oil 
2 tablespoons Butter 
1 cup Baby carrots 
2 cups Baby new potatoes 
2 large Boneless chicken breasts 
2 large  Lemons 
1 tablespoon Minced garlic 
1/4th cup Minced parsley 
 to taste Spices Salt, Lemon Pepper, Paprika