How nice when with a single dish you already have both a main course and a side dish. Little effort and great reward. This is what happens with these chicken strips and potatoes, which are very easy to prepare, tasty, and very nutritious. A simple dish that requires no skills, perfect for a family lunch.
More ideas with chicken strips:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4/5 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chicken Strips and Potatoes
- 1.65 lbs chicken breast (thinly sliced)
- flour
- 1.1 lbs potatoes (net weight after peeling)
- 1 shallot
- 1 sprig rosemary
- 1.8 oz Taggiasca olives
- extra virgin olive oil
- salt
- black pepper
Tools
- Meat tenderizer
- Potato peeler
- 1 Pan large with lid
Preparation of Chicken Strips and Potatoes
Gently flatten the chicken breast slices to thin them out and remove any fatty parts. Then cut them into strips and flour them.
Peel the potatoes, wash them, pat them dry with kitchen paper, and cut them into pieces.
In a large pan, heat a few tablespoons of oil and sauté the finely chopped shallot and a sprig of rosemary.
Let it sizzle for a few moments, then add the floured chicken strips and brown them over high heat for 7/8 minutes, stirring often.
Season with salt to taste, then, using tongs, remove them from the pan, transfer them to a plate, and keep them warm.
Place the potatoes in the same pan and cook them over high heat with the lid on for 5 minutes, then slightly lower the heat and continue cooking for another 7/8 minutes. Stir often. The cooking time for the potatoes depends on how large the pieces you cut are. So keep an eye on them, make sure they are tender but not mushy.
Finally, after seasoning the potatoes with salt, return the chicken strips to the pan, add the Taggiasca olives, and sprinkle with freshly ground black pepper.
Let the chicken strips and potatoes simmer for a couple of minutes on the heat, then turn off and serve immediately, piping hot. Enjoy! Paola
