Recycling

Today, I had a gigantic chicken breast leftover from dinner with my dad and stepmom at the dinner. It was their version of chicken français ( they call it Frances which makes me laugh). But no matter what you call it, chicken in lemon-butter sauce is one of the delights of the Earth.

I whipped out my Le Creuset pan and dumped some drained canned potato slices, which never works for anything remotely hashbrown-like because they are too wet. But I kept the heat low, used a hearty amount extra virgin olive oil, and kept an eye on them best I could.

Now before I continue, this is NOT a meal of anything remotely gourmet. I don't think I've been to the grocery store for six weeks, so I've been relying on our freezer and pantry reserves. And now those are also depleted.

So recycling this chicken breast into a meal for three is an exercise in cheap utility. And filling bellies.

Okay, starting over:

Ingredients:
- One large chicken breast (cooked)
- 1 cup peas (cooked)
- one can sliced potatoes
- extra virgin olive oil
- one-half teaspoon fresh ground garlic salt

Coat skillet with extra virgin olive oil. Heat on low. Add potatoes. Cook for a short while. Add peas. Cook for a short while, stirring occasionally. Gradual increase heat almost to medium. Add chicken. Add more oil if needed.