About an hour
Chicken Provence with Asiago Roasted Potatoes
& Fresh Seasonal Greens
- 1 ½ lbs boneless, skinless chicken breast, or chicken tenders, cut into 1 inch cubes
- Salt and freshly cracked black pepper
- ½ c cornstarch
- 4 tbsp butter
- ½ medium onion, chopped fine
- 3 cloves garlic, minced
- 1 tsp thyme
- ½ tsp Rosemary
- ½ tsp tarragon
- Salt & pepper to taste
- 1/3 c chopped fresh Italian parsley
- ¼ cup dry white wine
- 3 c nugget potatoes, halved
- Drizzle of olive oil
- ¼ c fresh grated Asiago cheese
- Salt & Pepper
- 2 c mixed salad greens
- ½ c cherry tomatoes, halved
- ¼ onion, thinly sliced
- ¼ c olive oil
- Juice of ½ a lemon
- 1 tsp honey
- ½ tsp basil
- Pinch of salt & pepperPlating
- 4 lemon wedges
Step by Step Instructions
Set the oven to 375°.
Place the potatoes into a large bowl, drizzle with olive oil and sprinkle with salt and pepper. Add the Asiago and toss well until potatoes are evenly coated. Pour the potatoes onto a parchment lined baking sheet and pop them into the oven for about 45 minutes, until tender and golden.
Place all salad dressing ingredients into a small jar, mix well, and set aside.
Place the cubed chicken into a bowl, sprinkle generously with salt and pepper and toss until evenly coated.
Drop the cornstarch into another bowl. Add the chicken and use your hands to toss it through the cornstarch until it is evenly coated then remove the chicken to a clean plate and discard the cornstarch to the compost.
When the potatoes are about half cooked, start the chicken.
Heat half the butter in a large, heavy skillet over medium high. When the pan is good and hot and the butter is bubbling add the chicken in a single layer and reduce the heat to medium. Let the chicken brown on one side then turn the cubes and brown the other side, 2 or 3 minutes per side.
Once the chicken is nicely browned add the rest of the butter to the pan along with the onion, garlic, thyme, Rosemary, salt, pepper, parsley, and tarragon and sauté for about 2 minutes, tossing the chicken through the seasoning, then add the wine, reduce the heat and simmer gently until the potatoes are done, stirring occasionally as the sauce thickens.
When everything has finished cooking, share the salad over 4 plates, scatter the tomatoes and onions overtop and drizzle with salad dressing. Share the chicken between the plates along with the roasted potatoes and drizzle the sauce over the chicken and potatoes. Add a lemon wedge to each plate then sit down and enjoy this spectacular savory dinner!