| Chicken Breasts | 3, cut into strips | |
| Soy Sauce | 1/4 cup | |
| Olive Oil | 1 tbsp. | |
| Hot Sauce | 1 tbsp. | |
| Pepper | To taste |
| Olive Oil | 1 tbsp. | |
| Butter | 1 tbsp. |
| Butter | 2 tbsp. | |
| Garlic | 5 cloves, minced | |
| Red Chili Pepper Flakes | 1 teaspoon | |
| Fresh Oregano | 1 teaspoon, chopped | |
| Fresh Rosemary | 1 teaspoon, chopped | |
| Fresh Thyme | 1 teaspoon, chopped |
In a large bowl, combine the chicken strips with soy sauce, olive oil, hot sauce, pepper. Set aside to marinate while you cook the potatoes.
Boil the potatoes in salted water for 10 minutes. This will accelerate cooking time in the skillet and ensure a nice golden outside. Drain and then slice potatoes into wedges.
In a large skillet over medium heat, add 1 tablespoon of olive oil & 1 tablespoon of butter. When the butter is melted, add in the potatoes. Cook for about 15 minutes until golden. Transfer potatoes to a plate and set aside.
To make the strips: cut chicken breasts in half, then slice lengthwise.
Keep the same skillet over medium heat and add remaining 2 tablespoons butter. Add in garlic, stirring often.
Lay chicken strips in one layer into the skillet, keeping the drained marinade for later. Don’t overcrowd the pan when cooking the chicken, you want a crisp sear on the meat. Proceed in batches if necessary, setting cooked chicken aside, reheating all of it together with potatoes at the end.
Add red chili pepper flakes. Cook chicken on each side for about 2 minutes each until nicely browned.
Stir in the reserved marinade and cook until the marinade is cooked.
Add fresh oregano, rosemary, thyme. Then add potatoes back to pan. Cook another 3-5 minutes.
Remove from heat and serve butter chicken & potatoes immediately.
Garnish with more crushed chili pepper, fresh herbs, if desired.
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