Makes 4 servings
- Combine the first nine ingredients (garlic through pepper) together in a shallow bowl. Place chicken breasts in herb sauce to coat both sides.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3 to 5 minutes on both sides, or until golden brown.
- Transfer browned chicken breasts to a large baking pan. Add potatoes to the remaining herb sauce and toss until potatoes are well coated. Arrange the potatoes around the chicken and drizzle in any remaining sauce; pour chicken stock over all.
- Cover and bake for about 1 hour, or until potatoes are tender and chicken is cooked through. (Remove the cover during the last 10 minutes of baking to brown potatoes.) Garnish with remaining fresh lavender flowers before serving.
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