Wednesday, May 1, 2013

Seared Chicken Breasts with Purple Potatoes, Peas and Carrots

The spring weather has arrived and I wanted to make something fresh to celebrate.  This dish is incredibly easy to make, very colourful and and fresh tasting.


2 chicken breasts
2 tablespoons sunflower oil

1 onion, sliced
5-6 purple potatoes, cut into bite size pieces
2 cloves garlic, finely chopped
3-4 carrots, chopped
1 cup peas

1 cup dry white wine
1 lemon, juiced
1 stalk rosemary, finely chopped
1 tablespoon olive oil
salt & pepper to taste


Preheat oven to 350  degrees Fahrenheit.

In a greased cast iron skillet over medium high heat add sunflower oil.  Once heated sear chicken breasts, until browned on each side then set aside.

Add onions and potatoes to the pan and saute until lightly browned, but still hard on the inside.  Add garlic and carrots and saute for another 2-3 minutes.  Add peas and cook for another 2-3 minutes.

While sauteing the vegetables, in a separate bowl mix the wine, lemon juice, olive oil, rosemary, salt & pepper and set aside.

Add the vinaigrette to the pan and place chicken breasts on top.

Put cast iron skillet in the oven and bake for 15-20 minutes or until chicken is cooked through.

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