Recipe #275: Chicken Vesuvio

I started getting the Everyday with Rachel Ray Magazine thanks to a great deal, and to get some fresh ideas for recipes. Basically it is a recipe found here, I did make some changes based on what was in my kitchen! It was pretty delicious!

You need:
4 red potatoes
6 cloves garlic, thinly sliced
1 tsp dried oregano
1 lb chicken breasts cut into chunks
whole wheat flour
1 cup chicken stock
1 small bag of frozen broccoli
olive oil

• peel and cut potatoes into thin rounds
• heat 1/4 cup (or less) olive oil in a pan, add potatoes, garlic and oregano. cook until browned
• take potatoes out and put in a baking dish
• coat chicken pieces in flour and then add to the fry pan (some left over olive oil should still be in the pan)
• brown chicken in pan then add the chicken stock. add in broccoli
• transfer the chicken and broccoli to the baking dish (if you have an oven proof skillet you could cook everything in there and then put that in the oven)  I did not add all the broth because I didn't want it to get soggy.
• roast at 375 for about 10-12 minutes or until chicken is cooked through.