Gluten Free Stove-Top Chicken Potato Casserole

Ingredients:

• 1 1/2 Tablespoons extra virgin olive oil
• 2 boneless skinless chicken breasts
• 6 shallots (small red onions)
• 2/3 cup thin baby carrots (or julienne sliced)
• 3 small to medium sized potatoes, peeled and cubed
• 6 large cloves garlic, mashed slightly
• 2 Tablespoon unsalted butter
• 1 teaspoon dried oregano
• 1/2 teaspoon ground thyme
• 1 teaspoon dried basil
• 1/2 cup organic low-sodium chicken broth
• Fine sea salt and fresh ground pepper to taste

Instructions:

1. Preheat deep skillet with olive oil.
2. On medium-high heat, add chicken and brown on one side.
3. Add potatoes, carrots and onion; turn chicken over; add butter; brown; and stir with vegetables.
4. Add garlic, thyme, oregano and basil; stir and lower to medium.
5. Add chicken broth, stir and cover.
6. Cook for about 15-18 minutes or until vegetables are tender.
7. Serve warm.
8. To mash the garlic, take the flat side of a knife and place it over the garlic; hit it on top with the side of your fist, just enough to allow the flavors to escape during cooking.

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