Chicken, Corn and Potato Saute
You need:
2 chicken breasts
1/4 cup of Olive Oil
1/2 cup of frozen corn
2 tablespoons butter
1/4 cup of chicken broth
Dash of salt to taste
Chop potatoes into thin slices. I used the fabulous slicer pictured. It is a wonderful hands free chopper that makes perfect slices! I am pretty sure it is made by XO.
Add enough olive oil to pan to cover the bottom. Potatoes burn and stick pretty easily in this dish, so err on the side of more olive oil. These take a while to get soft, so allow 25 minutes for these to cook. I find that putting a top on the pan makes all the difference.
While cooking the potatoes, cook the chicken in a separate frying pan lined with olive oil. Cook chicken until no longer pink. I usually cut the chicken into slices halfway through, so that it is easy to add to the rest of the dish later on.
Once potatoes are soft, add the corn and chicken broth. After the chicken broth has boiled down a bit, add cooked chicken, butter and salt. Enjoy!
