NoTakeOut Sauteed Chicken Breast with Garlic and New Potatoes

Photo: Jack Puccio / Istock

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The mission of NoTakeOut is to provide a complete menu, an express-line-friendly shopping list and a game plan to prepare a delicious, seasonal dinner. NoTakeOut goes beyond just a recipe by helping you buy and prepare an entire meal, not just a dish – and have fun in the process.

SERVES
4 servings

PREP TIME
15 minutes

COOKING TIME
15 minutes

SHOPPING LIST
1 bunch basil
1 bunch parsley
1 1/2 pounds new potatoes
1 lemon
4 boneless, skinless chicken breasts

PANTRY ITEMS
Garlic
All-purpose flour
Sea salt
Black pepper
Unsalted Butter

SUGGESTIONS
Wine: Pinot Gris
Dessert: Macaroons
This makes great leftovers turned into a salad. Think about doubling everything, then drizzling it with lemon juice and olive oil the next day.

GAME PLAN

Get out all the ingredients and tools you will need. Open the wine and put it in the fridge.

Cut the chicken breasts into 1 inch cubes. Put them in a bowl. Sprinkle the chicken with 2 tablespoons flour, 1/4 teaspoon salt and several sprinklings of black pepper.

Wash and pat dry the basil; pluck 1 cup of leaves. Wash and pat dry the parsley; pluck 1 cup of leaves. Peel 2 cloves of garlic. Wash the potatoes and put them in a medium-sized saucepan. Measure out 2 tablespoons of butter. Cut the lemon into six wedges.

Cover the potatoes with water, add 2 teaspoons salt, and put them over medium-high heat. When the water comes to a boil, reduce the heat so it’s simmering and cook until the potatoes are tender. This will take about 15 minutes.

Put the butter in a bowl big enough for the potatoes. Mince the parsley and add it to the butter in the bowl. Mince the basil and garlic together. Get someone to set the table because you don’t have time.

Heat 2 tablespoons olive oil in a nonstick frying pan over medium-high heat. When it’s hot but not smoking, add the chicken and cook it, stirring all the time, for about 4 minutes. Add the garlic and basil to the pan and either toss or stir until it’s mixed with the chicken and cook for another minute. Check a piece of chicken – if it is still pink inside, cook until it isn’t anymore.

Remove the pan from the heat. Squeeze the chicken with 2 of the lemon wedges. Transfer the chicken to a serving dish, and garnish with the other lemon wedges. Drain the potatoes, shower them with pepper, and get the food to the table. Don’t forget the wine!

Recipe courtesy of NoTakeOut. To find out how to make this dish as part of a complete meal, click here.

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