1 iron skillet or heavy aluminum skillet
6 to 8 deboned chicken breasts, halved
6 to 8 garlic toes
6 to 8 red or new or creamer potatoes
1 stick butter
1/2 c. chopped parsley
2 tsp. salt
Pepper to taste
1/2 c. dry sherry

Pound chicken breast with chopped garlic. Saute chicken in 1/2 stick butter until brown but not cooked.

Peel and slice potatoes about 1/8 inch thick. Add second half of butter and saute potatoes in the same iron skillet. Pour in 1/2 cup water and simmer until potatoes are tender. Arrange potatoes and chicken in oblong casserole dish with potatoes on bottom.

Pour another cup of water in skillet and boil roucee (brown in bottom). Pour sauce over chicken and potatoes. Bake for 30 minutes at 350 degrees or until chicken is cooked. Pour 1/2 cup flaming sherry over dish and make a glorious entrance. Serve with a tossed salad and garlic bread.