I haven’t shared a recipe in a while. This one I make whenever I don’t want to think too much and I just kind of made it up one evening. It was years ago, but it’s yummy and lends itself to variations. I call it Chicken Hash. Here’s what you need and this is for two servings so adjust for your needs.
1boneless chicken breast
1medium potato cut in chunks
1 small onion rough chopped
1 carrot, peeled, and sliced on the diagonal to look pretty
¾ cup chicken broth (I micro the water and plop in a chicken bouillon cube)
Olive oil, butter, and flour
In your pan heat the butter and oil, about two tablespoons each. Sauté vegetables. While they’re getting tender cut chicken into one inch (or so) pieces and dredge in seasoned flour (salt and pepper, but you knew that). Remove veggies to a bowl and add chicken to pan. Go ahead and add more oil or butter if you need to. While the chicken is browning get your stock ready. When chicken is browned add veggies back in. Let them cook together for a bit then add chicken broth. Cook for about 10 minutes longer. Done!
Fry a couple slices of bacon, set aside, and use the bacon fat to fry in. I know, I know.
But bacon is so flavorful and really, it doesn’t add much in the way of calories.
Add other veggies. Leftover corn, green beans, peas, celery, broccoli – whatever.
Stir in some chopped garlic or add seasoned salt to your flour.
A green salad and crusty bread make this a pretty good meal and quick, too. Let me know if you try it.