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source: Chelsea WinterSimply Good Food) Baked Italian Chicken and Potatoes with Herb Vinaigrette Equipment 1 large stock pot with lid 1 colander 1 large skillet 1 10x15" glass baking dish 1 spatula 1 sharp knife to chop herbs 1 small mixing bowl 1 whisk measuring cups measuring spoons Ingredients CHICKEN: 4 chicken breasts boneless, skinless (or 4 chicken thigh fillets) 2 tbsp
Might we suggest mixing neutral-toned pieces together, such as putty, gray, beige, and brown, to achieve this fashion-forward, nonchalant way of dressing
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