3 boneless skinless chicken breasts or 6 sliced boneless/skinless chicken tenders
1 teaspoon salt
¾ teaspoon black pepper
2 tablespoons olive oil
1 pound small red potatoes, quartered
1 lemon cut into 1/3 inch thick slices and seeded
1/3 cup chopped shallots
4 garlic cloves thinly sliced
½ cup dry white wine
1 teaspoon chopped fresh thyme leaves
1 cup unsalted chicken stock or low sodium chicken broth
2 tablespoons lemon juice
1 tablespoon butter
1 tablespoon fresh parsley leaves
Preheat oven to 400 degrees. Heat a large skillet over medium high heat. Sprinkle chicken with ½ teaspoon salt and ½ teaspoon pepper. Coat with cooking spray and add to the pan. Cook about 6 minutes and then flip over and place into a baking dish. Bake for about 12 minutes.
In a skillet, add 1 tablespoon olive oil, potatoes and ¼ teaspoon salt. Cook potatoes over medium high heat, 3 minutes on each side or until browned. Remove the potatoes from the pan. Add the lemon slices and cook 1 minute on each side. Remove the lemon from the pan, add the remaining 1 tablespoon olive oil to the pan and then add the shallots and garlic. Saute about 3 minutes. Add the wine, chopped fresh thyme, and cook until the liquid almost evaporates.
Return the potatoes and lemon slices to the pan. Add the chicken stock, remaining ¼ teaspoon salt, ¼ teaspoon pepper, lemon juice, and butter and cook until butter and most of chicken stock dissolves. Layer the chicken over the potatoes in the pan and cook a few more minutes, until chicken is warm.
I made a few substitutions to this recipe to make it even healthier. For the full recipe, Click here