Description
Believe it or not, this recipe for Chicken & Potatoes in Garlic Rosemary Sauce was inspired by some dried rosemary spice that I ordered from Spices for Less. I had ordered a few different spices and got a couple that I didn’t cook with often so I could broaden my seasonings.
Ingredients
- 3 pieces Boneless Skinless Chicken Breast
- 3 teaspoons Poultry Seasoning
- 12 ounces, weight Fingerling Potatoes
- ⅔ cups Chicken Broth, Low-Sodium
- 1 Tablespoon Garlic, Minced
- 1 teaspoon Rosemary, Chopped
- 3 Tablespoons Greek Yogurt, Plain, Fat Free
- Salt And Pepper, to taste
Preparation
Place the chicken breast in a large saute pan. Sprinkle about 1 teaspoon poultry seasoning on each one. Put the potatoes all around the chicken in the open spaces. Cook over medium heat, covered for about 10 minutes. Pour 1/3 of the chicken broth in the mixture. Cover.
Let cook for another 10–15 minutes or until chicken has an internal temperature of 165ºF. Remove chicken and potatoes from the pan and lower heat to low. Pour the rest of the broth in the pan and use a wooden spoon or silicone whisk to get all the brown bits off the bottom.
Add garlic and rosemary and stir. Remove pan from heat for a moment and add yogurt while stirring. Once blended, return to heat.
Either return chicken to the pan to get coated in the sauce or pour the sauce over top of the chicken and potatoes. Salt and pepper everything to taste.
