Chicken with Sweet Corn & Potato Saute

From Rachael Ray's Express Lane Meals Cookbook.

Serves 4:
4 Boneless, skinless chicken breasts
salt and pepper
zest and juice of one lemon
2 large baking potatoes, scrubbed clean or peeled
4 Tb. olive oil
1 tsp. dried thyme
1 medium onion, chopped
2 large garlic cloves, chopped
1 10-oz. box frozen corn kernels ( I used canned)
1 1/4 cups chicken stock
2 Tb. butter
1/4 cup fresh flat-leaf parsley

Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going.

Cut the potatoes into quarters lengthwise. Arrange the quarters cut side down on a cutting board. Thinly slice the potatoes across the width-- you want thin, bite-size pieces.

Heat a nonstick large skillet over medium-high heat with about 2 TB. olive oil. Add the potatoes in an even layer across the hot skillet. Season the sliced potatoes with salt, pepper and thyme. Resist the temptation to stir the potatoes for about 2 minutes, to let them brown up a little bit. Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7-8 minutes, or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn down the heat a little.

While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 Tb. of olive oil. Add the chicken breasts and cook for 5-6 minutes on each side (mine took longer than this to cook through).

While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2-3 minutes. Add the chicken stock, turn the heat up to high, and bring the stock up to a bubble and continue to cook for 3 minutes, or until the liquids have reduced by half. Turn the heat off and add the butter, parsley, lemon zest, stirring until the butter is completely melted.

Serve the chicken whole or sliced on top of the sweet corn and potato saute.

This was a last-minute dinner idea that turned out great. When Denten says he'll eat it again, you know it was a success! The picture isn't great, and when dinner gets served three different times in an evening, it's bound to loose a little of it's charm, but still tasted yummy!