Creamy Tomato Chicken with Garlic Rosemary Skillet Potatoes

It seems like forever since I have blogged. It actually has been about a week, and last week kinda was a blur. I cooked dinner a few nights, but nothing was really anything new or blog worthy. Tonight, I was feeling like I had a lot of random ingredients, so I decided to do a pantry raid. Here is what I found…

Proteins- Chicken breasts, chicken sausage, Black Beans, eggs

Pantry- Tomato paste- 2 cans, Diced Tomatoes- 2 cans, baked beans, chili, corn, 3 potatoes

Frozen- Variety Steamfresh Veggies, garlic bread

Fridge- cheese ravioli, alfredo sauce, half and half, fresh herbs- rosemary, thyme, and sage, white wine, 1/2 onion

So here is what I used and created…

Creamy Tomato Chicken

Ingredients

2-4 chicken breasts
3 cloves garlic crushed and chopped
1/2- 1 onion chopped
1/4 cup white wine
2 cans diced tomatoes
1 can tomato sauce
1/2 pint of half and half
Chopped fresh herbs- I had rosemary, thyme, and sage.
Salt and pepper to taste

Directions

Make sure you get your pan screaming hot!!! After 5 minutes of heating your pan, add your oil; 1 tablespoon or so to coat the bottom of the pan. When you see steam rising from the oil, add your chicken. Cook on each side for about 3-5 minutes until it is golden brown.

Once they are brown, take them out. Turn heat down to med heat and add onion and garlic. Cook until onions are translucent and garlic is fragrant. Do not burn the garlic! Pour in about 1/4 cup of white wine… just enough to deglaze the pan. Add in 2 cans diced tomatoes and 1 can tomato sauce. I mashed up the diced tomatoes a bit, because my girls don’t like tomato chunks. Skip this step if you wish.

Then I added the half and half and the chopped herbs. I mixed together and added the chicken back in until the chicken was cooked through. A total of around 45 minutes for browning and cooking the chicken. …

I have some of the leftover creamy tomato sauce…I am thinking some good uses for leftovers this week!!!

Garlic Rosemary Skillet Potatoes

Ingredients

3 potatoes thinly sliced with a knife. You could use a mandolin, but make sure they are not too this. They need a bit of thickness to absorb all the delicious butter and cream.
1 stick of butter…yes, that is correct!
1 tablespoon or so of olive oil
2 garlic cloves, crushed and chopped
1/4 cup of half and half
parmesan cheese- wild abandon
chopped rosemary

Directions

Heat your oven to 400
Heat your skillet with 1/2 a stick of butter
Add your garlic and rosemary- cook for about 5 minutes…ummmm, rosemary garlic butter =) Sprinkle in just a bit of parmesan cheese. Mix together.
Add your sliced potatoes in a pretty circular pattern. Add the rest of the butter in chunks all over the top.
Cook for 40 minutes.

Take out and sprinkle more parmesan and rosemary. Turn your oven to broil. Brown the top of your potatoes and prepare to be wowed!!!