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Chicken and Potato Saute

 Chicken and Potato Saute
I often depend on boneless skinless chicken breasts when I need to cook up dinner quickly. Simmering them in broth makes them moist and flavorful.
4-6 ServingsPrep: 5 min. Cook: 30 min.


  • 1/4 cup butter, cubed
  • 4 to 6 boneless skinless chicken breast halves
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dried thyme, optional
  • Salt and pepper to taste
  • 1 teaspoon chicken bouillon granules
  • 1 cup hot water
  • 1 can (16 ounces) whole potatoes, drained
  • 1/4 cup red wine or water
  • Minced fresh parsley


  • In a large skillet, melt butter over medium heat. Brown chicken on
  • both sides. Add onion and garlic; cook about 5 minutes.
  • In a small bowl, combine flour and seasonings. Dissolve bouillon in
  • water and stir into flour mixture; pour over chicken. Cover and
  • simmer for 20 minutes. Add potatoes and wine or water; heat through.
  • Sprinkle with parsley. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 each) equals 225 calories, 10 g fat (5 g saturated fat), 69 mg cholesterol, 471 mg sodium, 12 g carbohydrate, 2 g fiber, 20 g protein.

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Chicken and Potato Saute (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.