Chicken Sauteed with Cheese & Milk, and Pan Roasted Potatoes with Rosemary

In keeping with the Apples for Jam recipe theme, I decided to make dinner tonight from the yellow and gold sections.

Chicken Sauteed with Cheese & Milk, and Pan Roasted Potatoes with Rosemary. The picture of this recipe enticed me more than the title. It was beautifully photographed with two juicy looking chicken breasts, and shamefully draped in a gooey, melted cheese sauce. This is another simple recipe of Tessa Kiros, with only five ingredients. It was very quick and easy to make and while my finished product was not as visually appealing as the cookbook, I was pleased anyway. The chicken stayed tender and moist, I think in part due to the milk added to the pan, and the Muenster cheese I used melted perfectly.

The Pan Roasted Potatoes turned out good, but not what I was hoping for. They were more like fried potatoes than roasted potatoes, although I may have added too much oil to the pan. I think I will try roasting them in the oven next time. All in all, this turned out to be a very tasty dinner. Cade even told me, "Mommy I love this dinner." High praise from a three year old.

Chicken Sauteed with Cheese and Milk
(from Apples for Jam)

2 small chicken breasts
about 4 tablespoons flour
2 1/2 tablespoons olive oil
4 large thin slices of Fontina cheese ( I used Muenster)
1/2 cup milk

Slice each chicken breast horizontally to make it into two thin cutlets. Dip in flour. I seasoned my flour with a little seasoned salt and garlic powder. Heat the oil in a large pan. Add the four chicken pieces and cook over medium heat until they are nicely brown underneath. Turn over and season the top with salt. Cook until the underside is golden, then turn again and season the top with salt. Put a slice of cheese over each piece of chicken, making sure the chicken is covered completely. Add the milk to the pan, put the lid on, and cook until the cheese is nice and melted. There should be a thickened, bubbly sauce also. Cook the chicken until it is soft and cooked through, but not overcooked. Remove from the heat and leave the lid on until ready to serve.

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