Weeknight Skillet Chicken and Potatoes
I love bumping in to friends in the supermarkets because I get to finish up my holiday shopping, catch up with all the latest happenings, PLUS grab a great new Passover holiday recipe to two. Thanks, Marnie!
Was great to see you earlier in Kosher Corner (otherwise known as my 2nd home…)
Here’s that recipe I was telling you about-sort of a “Weeknight Skillet Chicken & Potatoes”
- 2-3 large russet potatoes
- 4-6 boneless skinless chicken cutlets, butterflied
(quantities depend on amount desired)
- Take chicken & place in a bowl w/ 3 beaten eggs. Generously season egg w/ coarse salt, fine blk pepper, granulated garlic & some paprika
Let chicken sit in egg for at least 20 mins or even overnight.
- Peel potatoes & slice super-thin (I use a mandolin I have especially for the holiday-from Kitchen Caboodles, its an Oxo handheld-an EXCELLENT $12 investment!!) Soak potatoes in cold water.
- Take the largest size non-stick frying pan you have-at least a 12″ or 14″.
- On med-high flame, place some extra light olive oil to just coat bottom, then start layering potatoes in concentric circles til entire pan is covered.
- When you see the potatoes start to get translucent & the edges get some color, start placing chicken cutlets to cover entire layer of potatoes.
- Then repeat with another layer of potatoes in concentric circles until all of the chicken is covered.
- Sprinkle top layer of potatoes with some coarse salt. After approx 7-10 mins, you can flip to cook top layer. BE CAREFUL! Either invert a plate & slide it back in or you can flip w/ a wide spatula. The bottom layer will be cooked together so it should not come apart.
- Cook on this side another 7-10 mins. The longer on the fire, the crispier the potatoes will be.
If your frying pan does not have a soft handle, you can even finish in a hot oven or under the broiler for a few minutes-just make sure you know the temperature limits of your cookware.
- I serve this on a large round platter & slice it “pie” style. The kids LOVE it & serve with a fresh side salad (with my creamy garlic dressing of course!)
Enjoy & wishing you a beautiful holiday!