Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash
Show: Worst Cooks in America
Episode: Worst Food Forward
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- Recipe categories: Poultry, Chicken, Vegetables, Potato,
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Average Rating:
Total Reviews: 25
Showing 1-10 of 25
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By Lamduan
Bangkok, Thailand
on April 14, 2013
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Delicious and so easy to make. I added some fresh mushrooms to the pan when I turned the chicken over and allowed them to brown slightly before making the sauce. This dish is also excellent with pork loin.
By Mr & Mrs. Mac's...
Port Angeles, Wa.
on August 18, 2012
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Was super good. I only made the chicken and used chicken broth instead of wine. Great way to use my fresh herbs.
By vtunell
on May 29, 2012
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We didn't love this. The chicken and sauce were great, thus the 3 star rating, however the hash was not good. I didn't find the hash greasy, just not very flavorful or appealing. I upped the salt and herbs hoping for more flavor, but still, we just didn't like it.
By mommyballard_13...
Ocala, FL
on March 06, 2012
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The chicken was great and had lots of flavor. I like more of a gravy than a jus so I doubled the herbs and tripled the liquid so I could let it reduce to a thicker gravy and still have plenty of sauce and flavor. I didn't follow the recipe for the hash but took the idea and ran with it using what I had in the fridge that needed to be used.
By lynn_ghcw
House Springs, 65
on October 15, 2011
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Wonderful....A hit with my husband and 7yr and 11 yr old boys. They request this meal at least once a week!
By ruthann.bates_1...
Richmond, 86
on May 10, 2011
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This is a quick and easy weeknight meal. I felt it was a little bland, so I will pump up the herbs and salt next time. The chicken and gravy were good. The Potato Vegetable hash came out so greasy that they were inedible. That was probably my poor frying skills and not the receipe. I am sharing this with a friend who wants something healthy, quick and easy.
By Amanda Lynne
Dena
on April 27, 2011
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I tried the chicken recipe and it was very light and tasty! I switched up the recipe a bit to make it a little healthier/cheaper. I used boneless/skinless chicken breast, used 1/2 cup wine and 1/2 cup chicken stock like some have suggested and it was a great idea. I served it with fresh corn on the cob and a watermelon/jicama salad that was amazing. The chicken was very moist and delicious. If you have the money, then go for the fresh herbs. They were 3 dollars for each type of herb so I used dried thyme and rosemary, and substituted green onion for chives (1.29 vs 2.99. I love to watch Robert on his shows and this is the first recipe I have tried of his. I will definitely be trying more of his in the future.
By seh8391
Tallahassee, FL
on March 02, 2011
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We loved, loved, loved this recipe. When I first saw it, I didn't think I would care for it at all. I thought he was crazy to put this agains Ann Burrell's recipe, but my husband insisted on trying it. It was so good, it tasted like restaurant quality to me.
By nicholaimom
Nebraska
on February 28, 2011
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My husband and I loved it! We even tried our son on the chicken and he ate all but two bites. He wasn't sure of the potato-vegetable hash, just because of the texture. It will definitely be on our menu again in the future. Thank you for the recipe Robert Irvine!
By svasana
Southern California
on February 19, 2011
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Excellent, simple meal. I omitted the butter for the au jus, and it still seemed thick enough to flavor the cutlets, though next time I might add a small pat. Kids loved it, and husband ate all of his and half of mine!