Let's talk romance, shall we?
Every once in a while it is nice to make that extra effort. To light the candles, put on the music, pour the good wine. Eat in the dining room rather than the kitchen. To be far from the television. (This, of course, must be strategically planned for an evening without, say, a new CSI on)
I had this simple yet elegant one pan meal waiting for my chilly commuter when he came home the other night. Candles blazing and Billie Holiday purring on the stereo. Billie is my romantic standby. Put in the best of and press repeat, let wine and conversation flow and fall in love all over again. Even on a weeknight.
Chicken Breasts with Orange, Olives, and New Potatoes
Tyler Florence, Stirring the Pot
Yield: serves 4
Time: 45 minutes
2 large chicken breasts, split in half down the middle – skin on
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 cup medium black olives, pitted
1/2 orange, sliced into round circles
4 large new potatoes, skin-on, ¼-inch thick-sliced
1/4 bunch flat leaf parsley, for garnish
Preheat oven to 350 degrees F.
Set a large oven-proof pan over medium heat and add a 3-tablespoons of extra virgin olive oil. Season breasts all-over with plenty of salt and pepper then add to the pan skin-side down. Cook for 7-8 minutes until the skin is nice and golden then turn breasts over and add potatoes, orange slices and olives evenly over and around the pan. Drizzle with a little more olive oil and shake the pan around a little so everything get’s coated nicely with the oil and chicken juices – this also helps settle everything into place. Cook for about 5 minutes on the stove-top until you get a little color on the potatoes. Season once more with salt and pepper then pop the whole pan in the oven and bake for 15 minutes. Garnish with fresh parsley stems.
I used 3 chicken breasts so I had enough to pack a lunch for the commuter the next day. And I added zucchini and a couple of garden beans to the dish.
My potatoes were given some time to themselves in the pan, to brown up before adding the rest of the veggies and putting the chicken back in the pan.
I chopped the olives for the dish, and garnished with a couple of whole ones.
And finally, my chicken was skinless so I dredged it in seasoned flour to get a nice crust.
Totally delicious and pretty too!
Tyler's Chicken Breasts with Orange, Olives, and New Potatoes for Tyler Florence Fridays