this recipe is simple Parisienne and fun. It is great warm or cold. I have always longed for a Paris vacation and until that day this is a quick escape.
this recipe is simple Parisienne and fun. It is great warm or cold. I have always longed for a Paris vacation and until that day this is a quick escape.—Daphne manning
Serves: 2 adults
Chicken breast (bone in)
cup Baguette cubed
Small Yukon potatoes
bunch Mixed greens: parsley, sage, baby bib, romaine
tablespoons Unsalted butter
cup Olive oil
- Melt butter and set aside . Rise and pat dry chicken breast. Thinly slice potatoes into rounds . Toss potatoes and bread in butter and put in the button , potatoes first , then bread and breast skin side up in cast iron skillet. Cover with remaining butter and salt( course) and pepper (course) to taste . Cook for 30-40minutes skin should be golden and crisp
- Remove skillet from heat and cover with foil. Toss the greens with olive oil and slightly season with pepper and add a bit of orange or lemon zest(optional).plate the chicken with the bread and potatoes on top of the greens and the chicken on top of the bread.
- This recipe was entered in the contest for Your Best Picnic Recipe