From: Rachael Ray

4 boneless, skinless chicken breasts
salt & black pepper
zest and juice of 1 lemon
2 large baking potatoes
4 tb evoo
1 ts dried thyme
1 medium onion - finely chopped
2 large garlic cloves - chopped
1 10 oz box frozen corn kernels
1 1/4 cups chicken stock
2 tb unsalted butter
1/4 cup fresh flat-leaf parsley - chopped

Season chicken breasts with salt, pepper and lemon juice. Let the chicken marinate.
Cut potatoes into quarters lenghwise. Arrange the quarters cut side down. Thinly slice the potatoes across the width into thin, bite size pieces.
Heat a skillet over med heat with 2 tb of evoo. Add potatoes. Season with salt, pepper, and thyme. Don’t stir for 2 mins. Stir in onions and garlic, stirring occasionally, for 7-8 mins.
Preheat a 2nd skillet with 2 tb of evoo. Add chicken and cook for 5-6 mins on each side.
Add corn to potatoes and cook for 2-3 mins. Add chicken stock, turn heat to high, and bring to a bubble. Turn heat off after liquids have reduced by half. Add butter, parsley, and lemon zest, stirring until butter is melted.
Serve chicken on top of the sweet corn and potato saute.