Buttery Chicken with Sweet Potato Chunks
Biscuits and Honey
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Ingredients
- 1 lb chicken cutlets
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 Tbsp olive oil
- ½ Tbsp minced garlic
- 1 (10-oz) pkg frozen diced sweet potatoes
- ½ (8-oz) pkg chopped tricolor bell peppers
- 1 Tbsp butter
- ½ Tbsp chopped fresh rosemary
- ¼ cup low-sodium chicken broth
Instructions
- Sprinkle chicken with ¼ tsp each salt and pepper.
- Cook chicken in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done. Remove from skillet; keep warm.
- Add garlic to skillet; cook 30 seconds to 1 minute. Add potatoes, bell peppers, and ¼ tsp each salt and pepper. Cook 8 to 10 minutes or until potatoes are browned and tender; remove from skillet, and keep warm.
- Add butter, rosemary, and broth to skillet; cook 2 to 3 minutes or until slightly thickened, scraping skillet to loosen browned bits. Serve sauce over sliced chicken and potatoes.
Side Dish Ingredients
- 2 frozen Southern style biscuits
- ½ Tbsp butter
- Honey
Side Dish Instructions
- Bake biscuits according to package directions. Serve warm with butter and honey.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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