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Ingredients
- 4 boneless, skinless chicken breasts
- salt and black pepper
- Zest and juice of 1 lemon
- 2 lafge baking potatoes, scrubbed clean or peeled,
- it's up to you
- 4 tbls EVOO
- 1 teaspoon
- dried thyme, 1/3 palmful
- 1 medium onion, finley chopped
- 2 large garlic cloves, chopped
- 1 10 oz. box froen corn kernels
- 1 1/4 cups chicken stock
- 2 tbls unsalted butter
- 1/4 c. fresh flat-leaf parsley, a generous handful, c
- chopped
Details
Servings 4
Cooking time 30mins
Preparation
Step 1
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 tbls of the EVOO, twice around the pan. Add the potatoes in an even layer across the hot skillet. Season the sliced spuds with salt, pepper, and the 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 ocassionally, for 7-8 minutes, or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn the heat back a little.
While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 tbls of EVOO. Add the chicken breasts and cook for 5-6 minutes on each side.
Whiile 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, and lemon zest, stirring until the butter is completely melted.
Serve the chicken whole or sliced on top of the sweet corn and potato saute
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