Chicken With A Sweet Corn Potato Saute

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From rachael ray's express lane meals, adapted by me.

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Steps

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Season the chicken with salt , pepper and lemon juice.

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Cover with plastic wrap and put in fridge to marinate while you work on the saute.

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Using a food processor , finely chop the onion.

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Set aside.

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Chop the garlic and add to the onion.

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Cut the potatoes in half lengthwise.

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Then cut them in half lengthwise again.

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Keep them cut side down on your cutting board and thinly slice them , as uniformly as possible , across the width so you end up with bite size , thin pieces.

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Heat a large nonstick skillet over medium high heat and add 2 t of the olive oil.

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Add the potatoes in an even layer and season with salt , pepper and thyme.

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Let them sit for about two minutes while they brown up a little , then stir.

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Once they have browned , add the onions and garlic and cook about 8 minutes , until the potatoes are nearly tender.

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Once you get the onions and potatoes going , add 2 t of olive oil to another large skillet over medium heat and add the chicken.

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Cook it about 6-7 minutes per side',.

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Ingredients

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boneless skinless chicken breasts, salt & pepper, lemon, juice and zest of, baking potatoes, extra virgin olive oil, dried thyme, sweet onion, garlic cloves, frozen sweet corn, chicken stock, unsalted butter, dried parsley