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Napa Chicken
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Napa Chicken

Author: foodyschmoody

Ingredients

  • 3 T olive oil divided
  • 4 boneless skinless chicken breasts
  • 1 lb red potatoes par boiled or steamed
  • 1 red onion sliced
  • 1 zucchini cut into half moon slices
  • 1 roasted red pepper jarred, drained of liquid and chopped
  • 5 oz portobello mushrooms
  • ½ C red wine
  • 1 teaspoon balsamic vinegar
  • ½ C vegetable stock
  • 1 T butter
  • Salt and pepper
  • Freshly grated parmesan cheese

Instructions

  • Dice partially cooked potatoes. Heat 1 T olive oil in large skillet, sprinkle salt in the olive oil and then place cut potatoes in the salted oil. Leave them alone, allow them to brown, about 8 minutes. Flip and brown the other sides as well. Remove from pan, set aside.
  • Return skillet to heat and add 1 T oil to skillet.
  • Season chicken with salt and pepper. Cook chicken in skillet, turning over once. About 8 minutes. (If your chicken breasts are quite thick, after they are browned, pop them in a 350 degree oven to finish cooking. If they are not large you should be able to get them cooked through in the skillet without scorching).
  • When chicken is cooked, remove from pan and set aside on plate.
  • Return skillet back to heat. Add 1 T oil.
  • Add onion, zucchini and mushroom, cook until onion is just softened, about 5 minutes. Set veggies aside.
  • Pour the wine, vinegar and stock into pan. Using a rubber spatula, stir and scrape the bits of the bottom of the pan (lots of flavor there). Allow mixture to reduce by about half. Stir in the butter.
  • To serve, place potatoes on plate, top with chicken. Sprinkle chicken with freshly grated parmesan cheese. Top chicken with vegetables, chopped roasted red pepper and wine sauce. Devour!