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Chicken and Potato Saute Recipe

Chicken and Potato Saute Recipe

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.
TOTAL TIME: Prep: 5 min. Cook: 30 min. YIELD:4-6 servings


  • 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


  • 1. In a large skillet, melt butter over medium heat. Brown chicken on both sides. Add onion and garlic; cook about 5 minutes.
  • 2. 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 each: 225 calories, 10g fat (5g saturated fat), 69mg cholesterol, 471mg sodium, 12g carbohydrate (2g sugars, 2g fiber), 20g protein.

Reviews for Chicken and Potato Saute

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gunslinger User ID: 544392 218100
Reviewed Jan. 17, 2015

"Very tasty easy dish. I added some seasoned salt for a little extra flavor.Will definately make this again!"

SingingJewels User ID: 3397996 16043
Reviewed Nov. 21, 2011

"Delicious chicken! Next time, I will double the onion and add some fresh mushrooms. The potatoes did not absorb much of the flavor, though, and I will probably spice them up a bit before adding them to the dish in the future. Also, it took a good 30 minutes to brown my chicken over medium heat, making the dish closer to an hour to make from start to finish."

sheinemann User ID: 4810526 12802
Reviewed Apr. 18, 2011

"Very easy to make and very tasty. I only used 3 tbsp butter and added mrs. dash onion and herb seasoning to the flour mixture. It turned out great. Cant wait to make it again"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.