Ingredients

The following ingredients have 4 Servings
  • 4 small boneless skinless chicken breasts
  • 4 tbsp unsalted butter (divided)
  • 1 lemon (sliced thinly)
  • 1 lb fingerling potatoes (or small red potatoes cut in half)
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp grated parmesan or romano cheese

Instruction

  • In a small bowl, mix the garlic powder, salt, pepper and 1/2 tsp of the thyme; set aside.
  • Heat a very large (at least 12-inches) skillet over medium-high heat. Add 2 tbs of the butter and remaining 1/2 tsp of the thyme.
  • Add the potatoes and toss to coat well. Cover and cook for 12 minutes, stirring potatoes 2 times.
  • Push the potatoes to one side of the pan. Add the remaining 2 tbs of butter and place the chicken alongside the potatoes.
  • Cook for 5 minutes, uncovered. Turn chicken and sprinkle with salt/thyme mixture. Place sliced lemon on top of the chicken and potatoes.
  • Cover and cook for 10 minutes, or until chicken is done.
  • Toss potatoes with the 2 tbs of grated cheese.