Tuscany Chicken

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 medium red potatoes, scrubbed and sliced 1/8-inch thick
• 12 ounces shiitake mushrooms or 12 ounces chanterelle mushrooms, sliced
• 4 tablespoons olive oil, divided
• 4 tablespoons grated parmesan cheese, divided
• 3 teaspoons minced garlic, divided
• 3 teaspoons minced fresh rosemary, divided
• salt and pepper
• 3 lbs skinless chicken pieces

Recipe

• 1 preheat oven to 425 degrees.
• 2 pat potatoes dry with paper towels.
• 3 toss potatoes and mushrooms with 21/2 tbs oil, 2 tbs cheese, 2 tsp garlic and 2 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper.
• 4 arrange in 13x9 baking dish in one layer.
• 5 top with remaining 2tbs cheese and bake 15 minute or until potatoes are just lightly browned.
• 6 meanwhile, heat remaining 11/2 tbs oil in large nonstick skillet over med. heat.
• 7 add chicken pieces.
• 8 season lightly with s&p, sprinkle with remaining rosemary and garlic.
• 9 cook 5-6 minutes on each side or until browned. (don't crowd pan, may need to do more than one batch).
• 10 arrange chicken pieces on top of potatoes. drizzle with any oil from skillet and return to oven.
• 11 bake 20-25 minute longer or until chicken is done.