Savory Chicken And Potato Skillet Recipe

About this recipe

A hearty, high-protein dinner featuring tender chicken cutlets, golden potatoes, and a rich, cheesy onion topping simmered to perfection.

Ingredients

• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 1 Kg Yellow/White Onion 1kg
• 400G Chevington Grated Mild Cheddar
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Knorr Beef Stock Cubes
• 75Cl Mission Saint Vincent Bordeaux Blanc
• 500G Typically Daylesford Organic Chicken Thighs
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• - Ktc Vegetable Oil
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper

Instructions

1. 1. Dredge the chicken cutlets in flour, ensuring they are evenly coated.
2. 2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken cutlets and brown them on both sides, about 3-4 minutes per side.
3. 3. Arrange the sliced potatoes evenly over the browned chicken cutlets in the skillet.
4. 4. Layer the onion slices over the potatoes, then sprinkle the grated cheese evenly on top.
5. 5. Season with pepper to taste.
6. 6. Dissolve the bouillon cube in 3/4 cup of water, then mix in the white wine.
7. 7. Pour the bouillon and wine mixture over the onions and cheese in the skillet.
8. 8. Cover the skillet with a lid and simmer on low heat for about 45 minutes, or until the potatoes are tender and the chicken is fully cooked.
9. 9. Serve hot, ensuring each portion includes chicken, potatoes, and the cheesy onion topping.