Rachael Ray: Rachael's Daytime Talkshow

Skillet-Roasted Chicken with Rosti Potatoes and Baby Veggies

This is a super simple weeknight meal that'll please every crowd of eaters. You could even step up the presentation a little bit and entertain your fancy guests with it – all you have to do is cut the cooked chicken into thin pieces and slice the veggies in half lengthwise once they're cooked. Fan out the chicken and veggies by putting down one piece of chicken, then two veggie halves, some more chicken, some more veggies, yadda yadda. Serve it with a side of these super cute "end-capped" roasted potatoes, top it all off with a scoop of that lick-the-plate-clean gravy and watch your guests gasp with amazement.

Ingredients

2 to 2 1/2 pounds baby Yukon Gold potatoes, peeled only around the middle
4 tablespoons butter, divided
2 tablespoons EVOO – Extra Virgin Olive Oil
4 boneless, skinless chicken breasts
Salt and ground black pepper
2 tablespoons flour
2 cups chicken stock
2 to 3 tablespoons heavy cream
2 tablespoons grainy mustard
1 pound baby carrots
1 pound baby zucchini
1 tablespoon chopped chives

Aired on:

May 15, 2008

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Preparation

Place the potatoes into a pot and fill it with cold water. Place the pot over high heat and bring it up to a bubble. Boil the potatoes until they're about halfway cooked, about 8 minutes. Drain the potatoes and return them to the pot they were cooked in. Add about 2 tablespoons of butter and some salt and pepper to the pot, and place it over medium-low heat. Place a lid on the pan and let the potatoes continue cooking, shaking the pan occasionally, for another 7-8 minutes.

While the potatoes are cooking with the butter, fill a skillet with about an inch of water and place it over high heat.

Place another skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken breasts with salt and pepper and add them to the pan with the oil. Cook the chicken in the skillet until golden brown and cooked through, 3-4 minutes per side.

Remove the cooked chicken from the pan and add the remaining 2 tablespoons butter. When the butter has melted, sprinkle in the flour and cook for about 1 minute. Slowly whisk the chicken stock, cream and mustard into the butter-flour mixture and cook until thickened, about 1 minute. Season the gravy with salt and pepper and keep warm over low heat.

Once your potatoes have cooked in the butter with the lid on for about 8 minutes, remove the lid and, shaking the pan occasionally, let them continue to cook and brown on all sides, about 5 more minutes.

While your potatoes are browning, salt the pan of boiling water and add the veggies. Cook until tender, about 2 minutes. Remove them from the pan and reserve until you're ready to serve.

Once the potatoes have browned, toss the chives into the pan and give it a shake to coat the potatoes. Serve each chicken breast with a side of potatoes and steamed veggies and a hearty ladle of the pan gravy over everything.