Skillet Rosemary Chicken

More than 15 years ago, I worked at CPK (California Pizza Kitchen), and the grilled rosemary chicken sandwich was the most popular item on the menu to sell. I have always wanted to find a simple, easy, yet tasty, recipe to post in my blog for people who have hectic lifestyles but want to enjoy preparing healthy meals for themselves. With just a few ingredients on hand, this meal can be created in no time. Any add-ons to complete this dish are very much up to each cook and the variability of each kitchen.

 Ingredients:
2 chicken breasts, skinless
2 sprigs fresh rosemary, leaves removed from stalk
3 cloves garlic
2 tbs lemon juice
1/4 tsp salt and pepper
3 tbs olive oil
¼ tsp red pepper flakes
Other
1 cup button mushrooms, sliced
½ cup white onion, thinly sliced
1 sweet potato, washed, cut into chunks

Directions:
In a small food processor, grind rosemary, garlic, lemon juice, salt, and pepper into a paste. Add olive oil, red pepper flakes, and mix well. Place the chicken breasts into a medium bowl and cover with the olive oil-rosemary paste to marinate for a few hours or overnight.
In a saucepan with water, add potato, cover, and bring to boil. Cook potato for 5 to 7 minutes or until just cooked, but still firm.
In a cast-iron skillet over high heat add chicken and cook until brown on both sides (about 5 minutes). Add mushrooms, white onions, and potato. Reduce heat to medium and cook for 5 minutes or until all is cooked through. Serve.