Skillet Chicken Breast & Potatoes

Very tasty recipe, will make again...with more sauce next time. I used only slightly lesser amounts due to reducing the chicken and potatoes to 1 lb each. Next time, will make 1.5 of the sauce amount as listed in recipe (I have listed the 1.5 times amounts below, not the amounts I used in the video).

Link to original recipe: https://www.eatwell101.com/garlic-butter-chicken-and-potatoes-skillet

Link to my YouTube video of preparation: https://youtu.be/XB4jdmMFcV8

Recipe below contains my modifications.

Ingredients:

marinade-- (amounts are lesser in the video; listed here are the amounts for 1.5 times original recipe, will use going forward)

3/8 c. soy sauce (low sodium or regular)

1 1/2 T. olive oil

1 1/2 T. Sriracha

fresh cracked pepper, to taste

***

1 lb. chicken breast, cut in strips

1 lb. Yukon gold potatoes, cut in small cubes (around 3/4" sq)

1 T. olive oil

3 T. butter, divided

4 garlic cloves, minced

3/4 tsp. fresh thyme, chopped

3/4 tsp. fresh rosemary, chopped

3/4 tsp. fresh oregano, chopped

salt and fresh cracked pepper, to taste

Directions:

1. In a large bowl, stir together marinade ingredients (soy sauce, olive oil, Sriracha, cracked pepper). Add the chicken breast strips and toss together until strips are well coated. Set aside.

2. Bring a medium-large saucepan of salted water to boil, then add the cubed potatoes. Boil for 8 minutes, then drain in a colander.

3. Heat a large skillet over medium-high heat. Add 1 T. olive oil and 1 T. of the butter to the pan, swirling to melt and mix. Once butter has melted, carefully add the drained potatoes, then stir to coat in the oil//butter mixture.

4. Cook potatoes for 4 minutes, then stir and cook for additional 5 minutes (or until potatoes are golden and fork-tender). Transfer potatoes to a plate.

5. Reduce skillet heat to medium and add the remaining 2 T. of butter. Once it has melted, place chicken strips in skillet in one layer, reserving the marinade for later.

6. Add the garlic and stir to mix in. Cook the chicken until it is starting to brown, stirring occasionally (was just a couple of minutes for me).

7. Add the reserved marinade to pan and stir to coat. Mix in the fresh herbs, followed by the reserved potatoes. Cook for 1-2 minutes, and adjust seasoning (salt and pepper) if needed. Serve up and enjoy!