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Herbes de Provence Skillet Chicken with Potatoes and Greens |
One pan? Yes, please! This French Herbes de Provence skillet bird uses chook tenders, potatoes, olives, and spinach make quick work for this weeknight, freezer friendly meal.
Ingredients :
- 1 half of pounds boneless skinless fowl tenders, tenderloin, or thinly sliced fowl breasts
- 1 1/2 tablespoons herbes de Provence
- 1 1/4 teaspoons Kosher salt
- 1 teaspoon freshly ground pepper
- Zest of 1 lemon
- 1 1/2 tablespoons lemon juice
- three cloves minced garlic
- 2 tablespoons olive oil
- 2 teaspoons olive oil
- three tablespoons butter, divided
- 1 1/2 kilos B-sized or infant potatoes
- half of yellow onion
- half teaspoon Kosher salt
- A few cracks of freshly ground pepper
- 2 handfuls (2 packed cups) Swiss chard or spinach
- 1/three cup halved pimento-crammed Spanish olives
- 1 teaspoon red wine vinegar
Instructions :
Prep : 15M | Cook : 46M | Ready in : 2H50M |
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Notes :
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