I really like this recipe – it’s simple, it’s quick, and it even appeals to takaza‘s Midwestern tastes. It’s from Cook’s Country, which is Cook’s Illustrated’s more down-home cousin.

Skillet Chicken and Potatoes
Serves 3-4

1 – 1.5 lbs Small Red Potatoes, halved
3 tablespoons Olive Oil
1/4 cup All-Purpose Flour
4 Boneless, Skinless Chicken Breasts (6 or 7 ounces each)
Salt and pepper
2 Tablespoons Unsalted Butter
3/4 cup Low-Sodium Chicken Broth (I recommend Swanson’s Natural Goodness brand)
1 Tablespoon Chopped Fresh Sage, Thyme, or Oregano (I used thyme, putting in about 1 tsp of leaves and two sprigs, which I removed later)
2 Tablespoons Lemon Juice (I substituted a squirt of lime juice – just a bit of acid to offset things)

1. Toss potatoes and 1 Tablespoon of olive oil together in a microwave-safe bowl. Cover with plastic wrap and microwave on high power until tender, 4 to 5 minutes, tossing potatoes halfway through cooking.

2. Place flour in a shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Melt 1 Tablespoon butter with the remaining 2 Tablespoons of olive oil in a large skillet over medium-high heat. When the foam subsides, cook the chicken until browned on both sides (but NOT fully cooked!), 3 to 5 minutes per side. Transfer to a plate, leaving the fat in the skillet, and cover the chicken with aluminum foil.

3. Reduce the heat to medium and add potatoes to the skillet, cut side down, and cook until browned, 4 to 5 minutes. Transfer the potatoes to a platter. Add the broth, herbs, and lemon juice and, using a wooden spoon, scrape the browned bits from the skillet. Return the chicken and accumulated juices to the pan and simmer until the sauce is slightly thickened and the chicken is cooked through, about 5 minutes. Transfer the chicken to the platter with the potatoes. Whisk the remaining Tablespoon of butter into the sauce, season with salt and pepper, and pour the sauce over the chicken and potatoes. Serve.