Ingredients:
1/4 cup olive oil
4 boneless skinless chicken breasts, cut into 1 inch chunks ( about 1 1/4 lbs)
1 teaspoon salt
1/4 teaspoon pepper
2 lbs new potatoes, cut into wedges
1 1/2 cups baby carrots
2 garlic cloves, minced
1 1/2 teaspoons dried oregano
1 cup chicken broth
1/4 cup lemon juice
1 tablespoon flour
Directions:
Pour about half of the olive oil into a large skillet or dutch oven and place over high heat. Add the chicken breast chunks, sprinkle with some of the salt and pepper and cook quickly until slightly browned (it won’t be fully cooked). Remove chicken from pan, leaving as much oil as possible.
Pour the rest of the olive oil into the pan and return to high heat. Add the potatoes, carrots, garlic and oregano and cook, stirring, for 2 to 3 minutes. Now add the chicken broth, lemon juice and sprinkle in the flour, stirring until blended. Bring the mixture to a boil, then cover the pan and lower the heat to medium. Add the browned chicken chunks, adjust the seasoning with more salt and pepper, if necessary and continue to cook, covered, for 7-10 minutes, stirring occasionally, until the potatoes are tender.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.