2 cups small potatoes halved
2 healthy glugs of olive oil- enough to coat the bottom of the skillet
1 lbs bonesless skinless chicken breasts cut into 1" cubes
Salt and pepper to taste
3 green onions sliced
1/2 c chicken broth
1 cup asparagus cut into thirds
1 cup frozen artichoke hearts
1 1/2 tsp dried tarragon
Preheat the oven to 400° F. Place potatoes in microwave safe container with wet paper towel on top and microwave for 4 minutes.
Meanwhile heat the olive oil in your skillet. And the chicken and some salt and pepper to taste. Cook for 2-3 minutes on each side. Add a little more olive oil, and all remaining ingredients. Stir with tongs until all ingredients are coated in mixture.
Transfer skillet to the hot oven and cook for 17-22 minutes. Serve immediately.
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