Skillet Chicken

2 full chicken breasts, boneless skinless

4 cups water

2tbs salt

2tbs sugar

3 medium potatoes, peeled and diced to 1-2 inches thick

3 carrots, diced into 1 inch chunks

1/2 cup chicken broth

4tbs extra virgin olive oil

2tbs I Can't Believe It's Not Butter

1tsp minced garlic

Paprika

S&P

Rosemary

Garlic Powder

Pour water into a large bowl, add 2tbs salt and 2tbs sugar. Mix well until dissolved. Add chicken and let brine for 1 hour in the refrigerator.

Place diced potatoes and carrots into a bowl, drizzle with EVOO, season with S&P and rosemary. Microwave for 3 minutes.

Remove chicken from brine, and rinse well.

Heat EVOO and butter over medium heat in a large skillet. Add minced garlic.

Season one side of chicken with pepper (no extra salt), rosemary, garlic powder and paprika. Place seasoned side down into hot skillet. Let brown for 5 minutes. Season other side. Flip and let other side brown for 5 minutes. Add potatoes and carrots and arrange around the chicken breasts. Pour chicken broth over vegetables. (Not the chicken. Don't want the seasoning to fall off!)

Cover and let simmer over medium-low heat for 30 minutes.

Serve with juices.

One chicken breast with veggies = 595 calories.