30 minutes
Serves 5
Ingredients:
5 red potatoes, diced
2 Tbsp. butter
1/4 cup olive oil
1 tsp. sea salt
1 tsp. black pepper
1 1/2 pounds boneless, skinless chicken breasts
8 oz. sliced bacon
2 Tbsp. lemon juice
1 tsp. salt
1 tsp. black pepper
1 Tbsp. ground sage
2 tsp. flour
8 oz. crimini mushrooms, sliced
3/4 cup half and half
Make Dinner:
Heat butter and 2 Tbsp. olive oil in a large nonstick skillet over medium heat. Add diced red potatoes and sauté for 10 minutes until potatoes begin to soften. Add 1 tsp. sea salt and pepper. Increase heat to medium high and continue to fry potatoes another 10-15 minutes until crispy and golden brown.
While potatoes are cooking, slice chicken breasts into 1/2 inch pieces. Dice bacon using a very sharp knife. Heat remaining 2 Tbsp. olive oil in a large cast iron frying pan over medium high heat. Add bacon and fry for 5 minutes. Add chicken. Sauté chicken and bacon for 5 minutes, stirring periodically. Add lemon juice, salt, pepper, ground sage and flour. Mix well and continue to sauté another 5 minutes until chicken is nearly cooked through. Add sliced mushrooms and half and half. Once liquid begins to bubble, reduce heat to medium low and simmer another 5 minutes until mushrooms are soft and sauce has thickened. Serve Chicken Saltimbocca atop fried red potatoes.