Chicken and Potatoes

Wow. I can't remember the last time I just threw something together and it was this fucking delicious. I mean, sure, when you just wing it, it usually tastes good, but this takes it to a whole new level. I didn't measure anything, so all of the measurements listed here are estimates.

Chicken and Potatoes

1 chicken breast (boneless, skinless)

1/2 Tbsp salt

1/2 Tbsp Old Bay Seasoning

- With a meat tenderizer, pound the chicken breast to about 1/2 inch thick (lacking a meat tenderizer, a juggling club works surprisingly well).

- Rub both sides of the breast with salt and Old Bay. Put chicken in the fridge for half an hour.

2 cloves of garlic, thinly sliced

1/4 cup white onion, diced

2 Tbsp butter

1 potato, thinly sliced

1/3 cup chicken stock (or broth)

1 Tbsp chicken fat (schmaltz)

2 Tbsp flour

- In a large skillet, melt 1 1/2 Tbsp butter on medium heat.

- Toss in garlic and onion. Cook until onion is translucent and just starting to brown.

- Increase heat to high. Add potatoes, tossing to brown them evenly.

- Pull chicken out of fridge, rinse salt off, pat dry with paper towels.

- Clear a space in the skillet. Add lat bit of butter and chicken. Brown chicken on both sides.

- Add broth, reduce heat to low, let everything simmer for 5-10 min, until chicken and potatoes are cooked.

- In a separate pan, melt schmaltz and slowly add flour to create a roux. Add this to the other pan to thicken the stock into a thick sauce.

- Empty the entire pan onto a plate, accompany with a light salad.

I dare you not to lick your plate clean.