Go Back
Low Fat Chicken and Potatoes with Herb Sauce

Low Fat Chicken and Potatoes with Herb Sauce

These moist and flavorful chicken cutlets only require 30 minutes from start to finish - and let me tell you - they are worth every minute! I have served Low Fat Chicken and Potatoes with Herb Sauce so many times, on so many occasions, and it has never disappointed. It is a great choice for entertaining due to the fact that it can easily be doubled, and the flavors are not too overpowering; so it is sure to please everyone at the party (even picky kids). The secret to getting the creamiest, silkiest sauce possible without adding extra calories is to make sure that butter is nice and cold (room temperature won’t blend as nicely). Whisk it into the pan sauce slowly while constantly stirring and it will come out perfect every time!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: French
Calories: 267
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ pounds chicken cutlets
  • 1½ pounds Red Bliss or Yukon gold potatoes, cut into ½ inch chunks
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons well chilled, unsalted butter
  • ¼ cup reduced sodium chicken broth (or dry white wine, if you’d like a little more “tang”)
  • 1 tablespoon each fresh chopped rosemary, chives, tarragon and parsley

Equipment

  • oven
  • 1 large skillet
  • 1 platter

Method
 

  1. Preheat oven to 425 degrees. In a large skillet, heat the olive oil over medium-high heat. Add the potato chunks to the skillet and cook for about 15 minutes, stirring occasionally until golden. Remove the potatoes from the heat and transfer them to a glass baking dish; sprinkle with the salt, and then place in the oven to bake for 10 minutes.
  2. While the potatoes are in the oven, reheat the skillet over medium-high heat (no need to rinse it in between). Season the chicken breasts with black pepper and place them in the skillet for 3 - 4 minutes on each side (until cooked through and lightly browned on each side).
  3. Remove the chicken to a platter and cover to keep warm. Add the chicken broth (or wine) to the skillet, reduce the heat and simmer for 2 minutes, stirring constantly.
  4. Add one tablespoon of the butter and continue to stir constantly until completely blended. Repeat this with the second tablespoon of butter.
  5. Remove the skillet from the heat and add the herbs, stirring to combine. Add the potatoes to the chicken on the serving platter, and spoon the sauce evenly over top of both.

Video

Notes

Skin-On or Skin-Off Chicken: You can choose to leave the skin on the chicken for added moisture and flavor, or remove it for a lower-fat option. Both variations will result in delicious results, so go with your personal preference or dietary needs.