Chicken with a Sweet Corn and Potatoe Saute

From Rachel Ray's Express Lane Meals

4 Servings

4 boneless, skinless chicken breasts
Salt and black perpper
Zest and juice of 1 lemon
2 large baking potatoes, scrubbed clean, or peeled if you prefer.
4 T extra-virgin olive oil
1 t dried thyme
1 medium onion, finely chopped
2 large garlic cloves, chopped or pressed
1 10 oz box frozen corn kernals (I used canned, and Rachel says you can scrape them from the cob if you are so inclined.)
1 1/4 C chicken stock
2 T unsalted butter
1/4 C fresh flat-leaf (Italian) parsley, a generous handful, chopped

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 donw 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 T of the EVOO, twice around the pan. Add the potatoes in an evgen layer across the hot skillet. Season the sliced spuds with salt, pepper, and the thyme. (Taste to make sure you get the salt to your liking.)Resist the teptation 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 to 8 minutes, or until the potatoes are flirting with tenderness. If the potatoes are getting too dark, turn the heat bakc a little.

While the onions adn potatoes are cooking, preheat a second large skillet with the remaining 2 T of EVOO. Add the chicken breasts and cook for 5-6 minutes on each side. (I did mine on the grill)

While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2 to 3 minutes. Add the chicken stock, turn the heat up to high, and bring the stock up to a bubble and continute 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 whol or sliced on top of the sweet corn and potatoe saute.