Chicken Caprese Potato Skillet

Instructions

1. 1

   Peel the potatoes and cut into 1 cm pieces. Put in a deep 30 cm skillet, cover with water, boil for 12–15 minutes until tender, then drain and pat dry; wipe the skillet dry. Halve the tomatoes, mince the garlic, tear the basil and shred the mozzarella. Cut the raw boneless, skinless chicken breast into strips no thicker than 1 cm.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute, uncovered. Add the chicken, salt and pepper. Cook for 4½ minutes, turning and separating the strips frequently. Add the garlic and stir for another 30 seconds.

3. 3

   Add the potatoes, tomatoes and 15 ml balsamic vinegar. Stir gently, cover tightly and reduce the heat to medium. Cook for 4 minutes, stirring once halfway through; the tomatoes will release moisture to heat the potatoes.

4. 4

   Uncover, increase the heat to medium-high and cook for 2 minutes, stirring gently, until the tomato juices lightly coat the chicken and potatoes without pooling. Check several of the thickest chicken strips and the potatoes with a food thermometer: both must reach 165°F/74°C. Continue cooking if needed to reach that temperature.

5. 5

   Reduce the heat to low. Fold in the basil, scatter the mozzarella evenly over the skillet and cover for 1 minute, until melted. Divide the chicken, potatoes, tomatoes and cheese among four plates.