1 (2 oz.) bread recipe, half pear shape
2 tablespoons bonnefroid
4 boneless chicken breasts
1 onion, thinly sliced into rings
1/3 cup chopped celery
1/2 teaspoon fresh lemon zest
1 teaspoon chopped fresh parsley
1/4 teaspoon paprika
1 tablespoon olive oil
1/2 pinch salt
1/4 teaspoon garlic powder
1 teaspoon dried oregano
1/2 onion, grated
1 clove garlic, crushed
1/8 cup water (optional)
8 unserviced medium potatoes
Bring a large pot of water to a boil. Add chicken and cook about 12 minutes. Place the chicken in the pot, turn and sear. Arrange the vegetables around but do not brown. Drain chicken for 10 minutes (or until opaque), reserving fat.
Saute onion and pepper in olive oil until mixture is hot. Heat breads in the oven and stir into the mixture until all vegetables are evenly coated.
Stir wine into the bread sauce mixture while stirring until incorporated. Salt chicken and celery carefully, then transfer mixture to the pot with cheese mixture. Add water with pepper to measure 1/2 cup unless can be entirely washed. Stir potato with garlic and olive oil mixture until evenly coated. Pour one half ounce mixture over chicken as it cooks. Spoon or scoop chicken from bottom of skillet into pan; cook only 2 minutes over medium heat.
⭐ ⭐ ⭐ ⭐