H-e-l-l-o! (said in my best Julia Child voice…) No, I’m no Julia Child that’s for sure, but in honor of what would have been her 100th birthday today, I made this recipe. I don’t have her cookbooks and don’t even know if she made this, but I’m sure she would have approved.
Tender chicken breasts, lightly browned in a skillet with tasty lemon, fresh, fragrant rosemary, olive oil and garlic, finished in the oven and completed with red skinned potatoes, and cremini mushrooms. YUMMY!
It looked elegant, tasted great and didn’t take but 35 minutes.
3/4 pounds- red skinned potatoes
2 – sprigs- fresh rosemary, plus 1 Tbsp. of leaves
1 – clove garlic, minced
Pinch- red pepper
Juice of two lemons
2- Tbsp. olive oil
3-4 chicken breasts
10 ounces- cremini mushrooms (more on cremini mushrooms)
Salt and pepper to taste
Preheat oven to 450 degrees.
Wash, peel and quarter potatoes, boil or microwave until fork-tender.
Wash and slice mushrooms in half and set aside.
Mash the garlic, 2 teaspoons salt, red pepper flakes and rosemary leaves together on a cutting board until it looks like a fine powder.
Transfer to a bowl. Add your olive oil and the juice of one lemon and whisk together well. ( I added sea salt and pepper to taste at this point.)
Add the chicken to the oil/spice mixture and coat each piece well.
Add to a hot skillet and brown the chicken on each side for about 5 minutes.
When chicken is browned, remove to roasting pan.
Add the potatoes and mushrooms to the skillet juices and drizzle with the juice of the other lemon. Stir to coat well.
Add the potatoes and mushrooms to a roaster with the chicken, adding the sprigs of rosemary on top and roast, uncovered for 20-25 minutes until the chicken is cooked through.
I served this with mashed cauliflower