Garlic Parmesan Chicken Potatoes

Instructions

1. 1

   Peel the potatoes and slice them 1 cm thick. Mince the garlic and finely grate the Parmesan. Use small frozen broccoli florets. Cut the raw boneless, skinless chicken breast into strips about 1 cm thick.

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 uncovered for 5 minutes, turning occasionally, until lightly golden in places.

3. 3

   Add the potatoes and 60 ml water. Cover immediately, reduce to medium heat and cook for 8 minutes. Add the frozen broccoli, cover and cook for 5 minutes. Check that the broccoli is tender, the potatoes are tender and the thickest chicken pieces reach 165°F/74°C on a food thermometer.

4. 4

   Uncover, increase to medium-high heat and cook for 2 minutes, gently turning the mixture until the water has evaporated. If the chicken has not reached 165°F/74°C, continue cooking until it does.

5. 5

   Reduce to medium heat. Clear a small space in the center, add the butter and garlic, and stir for 30 seconds. Fold everything together, turn off the heat and sprinkle over the Parmesan. Toss gently for 30 seconds so the garlic butter and cheese cling to the chicken and potatoes, then divide among four plates.