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Ingredients
- 6 medium potatoes
- 1/2 pound whole raw baby carrots (about 20-30 carrots)
- 1 medium onion, optional
- 1 3/4 pounds boneless skinless chicken breast
- 1 cup flour
- 3 TBL veggie oil
- 1 1/2 tsp seasoned salt
- 2 TBL Grill Mates steak seasoning
Details
Preparation
Step 1
Peel potatoes, slice into 1/4-inch thick slice; place slices in a bowl and cover with cold water to keep from browning; cut carrots in half lengthwise; peel and slice or chop onion, set aside.
Cut chicken into 2-3 pieces, depending on size. Place flour in plastic bag, add chicken and shake gently to coat pieces with flour (flour may be placed in a shallow bowl or pan and chicken pieces dipped or dredged in flour). Discard leftover flour.
Place 5-6 quart Dutch oven, or large pan with a lid, over medium heat. Heat 2 TBL oil in Dutch oven. Place chicken pieces in hat pan; sprinkle with approx 1/3 of the season salt and steak seasoning; brown chicken (add more oil as necessary to keep chicken from burning on bottom:, turn pieces, sprinkle with additional season salt and steak seasoning; continue to cook until browned on opposite side and chicken is no longer pink on inside. Remove chicken and place on a platter, cover to keep warm.
Add additional oil to pan, as needed. Drain water form Potatoes. Add potatoes, carrots and onions to hot dutch oven. Sprinkle veggies with seasoning salt and steak seasoning; stir to coat veggies with seasoning and oil. Reduce heat to low or simmer. Cover tightly and allow veggies to cook until tender - stirring occasionally (cook approximately 15-25 minutes). With each stirring, check veggie for tenderness and to ensure they are not burning on the bottom. Add a small amount of oil, broth or water to prevent sticking. When veggies are almost tender, place chicken on top of potatoes, cover and continue to cook until tender, reheating chicken in the process.. Serve with a green salad, fresh tomatoes, and a glass of milk.
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