Ingredients
Chicken
- 1.5 lb chicken breast, cut into strips
- 1.5 lb baby yellow potatoes, quartered
- 1 tbsp of Olive Oil Divine's Mission Extra Virgin Olive Oil
- 3 tbsp of Olive Oil Divine's Butter Flavored Extra Virgin Olive Oil
- 5 cloves of minced garlic
- 3-4 tsp of Olive Oil Divine's Tuscany Bread Dipping Seasoning
Marinade
- 1/4 cup soy sauce
- 1 tbsp of Olive Oil Divine's Mission Extra Virgin Olive Oil
- 1 tbsp of Olive Oil Divine's Ghost & Scorpion Pepper Balsamic Hot Sauce
- Black Pepper
Directions
Mix the chicken strips with soy sauce, Mission olive oil, pepper, and hot sauce. Let marinate while you cook potatoes. (Make extra of this marinade to use near the end of the recipe so that it has not had contact with raw meat.)
Parboil the potatoes in salted water for 8 minutes.
Over medium-high heat in a skillet, mix 1 tbsp of Mission EVOO and 1 tbsp of Butter EVOO. Add potatoes and cook for about 4 minutes, stir, and cook 4 more minutes until potatoes are golden. Move to a plate and set aside.
Over medium heat, add 2 tbsp of Butter EVOO and place chicken strips in it. Do NOT reuse the marinade. Make a little bit extra for the next use.
Add the garlic and Tuscany seasoning to the chicken and cook strips on each side for 1 minute or until nicely browned.
Stir in the fresh marinade and cook until everything has mixed well.
Add in the potatoes and heat through. Salt and pepper if necessary.