Jenn In Holland asked me to do a recipe for her... one with ingredients she could get in Holland.
Jenn, this is for you, friend.
Chicken Breasts with Potatoes, Carrots, and Onions.
2 Boneless/skinless chicken breasts (sliced flat or sideways)
1 pound of mini Yukon gold potates
2 cups of baby carrots
2 medium onions
OK, pour yourself a glass of wine, put on some music, and shoo the children away.
Drink some wine.
Dance a little... go on, no one is looking.
On a cutting board, pound out the thinly sliced chicken breasts, just a little.
Dust (lightly) one side of the chicken breasts with curry powder and a dash of salt
Dust (lightly) the other side of the breasts with chipotle flakes (if you can't get chipotle flakes, use red pepper flakes). Also dust with A LITTLE paprika.
Coat both sides of the breasts with cornmeal. Set them aside.
Slice the potatoes into medallions
Have some more wine, if you are getting low... this is supposed to be fun!
Turn up your music, and dance some more. If you significant other is around have a smooch, and maybe even a quick feel while the kids aren't looking
Cut the onions in half and slice thinly.
Heat saute (or frying) pan... add olive oil, add onions.
Saute onions until slightly soft...
Add carrots, sautee together... (add garlic to taste) until done.
Set onions and carrots aside, and de-glaze pan.
Heat saute pan, add olive oil, sautee potatoes until done (if you would rather, you can par boil the spuds first, but since they are relatively thin, I don't bother).
Set potatoes aside.
Lightly fry the chicken breasts for about three minutes per side or until nice and golden.
Combine the potatoes, onions, and carrots and re-reheat.
Top up your glass