Jump starting this dish on the stovetop turns this time-consuming dish into a quick meal. There are so many great flavors of herbs, anchovies, garlic and onion that makes this such a tasty dish. Adding in chicken and mushrooms make it a complete meal in one pan!
Author: Welcome2OurTable.com
Recipe type: Main Dish
Cuisine: Italian
Ingredients
1 Pound Chicken breast
1 ½ Cups mushrooms, sliced
3 Tablespoons butter
8 Medium Yukon Gold Potatoes, sliced
1 onion, sliced
1 teaspoon salt
½ teaspoon pepper
2 Cups heavy Cream
fresh Thyme
3 Bay leaves
2 Cloves, garlic, minced
1 teaspoon anchovy paste, or 2-3 anchovies
¼ teaspoon nutmeg, grated
½-3/4 cup parmesan, grated
Instructions
You will need a large stainless steel pan that is stovetop safe for this recipe. Set the pan to cover 2 burners on medium-high heat.
Melt the 3 tablespoons butter. Add sliced chicken. Cook for 1-2 minutes, just enough to caramelize the sides. Add mushrooms and cook an additional 1-2 minutes. Deglaze the pan with white wine if needed.
Turn heat to high. Add sliced potatoes and onion. Fill ¼ of the pan with boiling water. Cover with foil and cook for 5-6 minutes.
Add heavy cream, anchovy paste, nutmeg, salt, pepper, garlic, thyme, bay leaves, and parmesan.
Grate more parmesan cheese of top and bake, uncovered, in the oven at 425 for 15-20 minutes.
Notes
If you do not have a stove top safe pan, you can still make this in the oven, although the cooking time will increase to 1-1.5 hours.
You can slice the potatoes and onions by hand or a mandolin slicer if you don’t own a food processor with a slicing attachment.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/quick-potato-and-chicken-dauphinoise/