Rosemary Chicken with Peas and Potatoes
1 LB boneless chicken breasts (or 2 large breasts)
1-2 LB small red potatoes, diced
¾ cup chicken broth
1 tsp. dried rosemary, crushed
¼ tsp. black pepper
2 TBSP finely minced onions
1 ½ cups frozen peas
¼ cup fresh snipped parsley, finely chopped
¼ cup butter*
¼ cup flour
1 ½ cups milk*
Heat a large sauté pan over medium heat. When pan is hot, add a small amount of olive oil and sear chicken on both sides, waiting to turn chicken until the chicken is golden brown and releases easily from the pan (if the chicken appears to be stuck to the pan, it is too early to turn. Wait a few more minutes and the chicken will naturally release itself from the pan and will turn easily). Add diced potatoes, chicken broth, rosemary and pepper. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender and chicken is cooked through.
In a separate sauce pan, melt butter over medium heat. Add flour to butter and cook 2-4 minutes stirring constantly. Slowly add milk and cook until thick. Turn heat down and season to taste with salt, pepper and additional rosemary. This sauce will be thick but once it is added to the chicken and potatoes, the chicken broth remaining in the sauté pan will thin the sauce to the right consistency.
Remove chicken from saute pan and add minced onions, frozen peas and parsley to potato mixture. Cover and simmer an additional 10 minutes. While peas are cooking, roughly chop chicken into bite size pieces.
Once the minced onions and frozen peas are cooked through, add the cream sauce and chicken and mix well.
*For a dairy free alternative, use oil in place of the butter and use all chicken broth for the sauce instead of milk. The results are still fantastic.
I love potatoes and rosemary! This is a simple dish that comes together quickly and is very filling. Freeze dried peas also work well in this dish. Recipe inspired by Better Home and Gardens Easy Everyday Cooking.