Paris Bistro Fare

1. 1

   Melt butter and set aside . Rise and pat dry chicken breast. Thinly slice potatoes into rounds . Toss potatoes and bread in butter and put in the button , potatoes first , then bread and breast skin side up in cast iron skillet. Cover with remaining butter and salt( course) and pepper (course) to taste . Cook for 30-40minutes skin should be golden and crisp

2. 2

   Remove skillet from heat and cover with foil. Toss the greens with olive oil and slightly season with pepper and add a bit of orange or lemon zest(optional).plate the chicken with the bread and potatoes on top of the greens and the chicken on top of the bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.