1Place potatoes in a shallow 1 1/2- to 2-quart microwave-safe baking dish. Cover dish with plastic wrap, venting one corner. Microwave with 650 watts for 8 to 10 minutes, or just until tender.
2Preheat a browning dish with 650 watts for 5 minutes, then add the oil and chicken. Heat with 650 watts for 3 minutes. Turn the chicken over and add the potato cubes. Cook for 2 minutes, toss the potatoes, then cook for another 2 minutes, or until potatoes are lightly browned.
3Mix in olives and oregano. Season with salt and pepper to taste. Sprinkle with feta cheese. Serve.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
You’ll be surprised at the sophistication of this easy, 5-ingredient dish. You can honestly never go wrong when you start with salmon and a sour cream sauce, especially if that sauce is flavored with dill and horseradish.
Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It makes the perfect comfort food or salad starter, and is a neutral-tasting veggie that absorbs all the flavors of this simple dish.