Author Notes
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
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Ingredients
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1
Chicken breast (bone in)
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1 cup
Baguette cubed
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2-3
Small Yukon potatoes
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1 bunch
Mixed greens: parsley, sage, baby bib, romaine
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6 tablespoons
Unsalted butter
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1/4 cup
Olive oil
Directions
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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
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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.
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