Rosemary Chicken and Potatoes
4 boneless skinless chicken breasts, cut into 1/2" strips (or 1 per person)
5 medium potatoes (or 1 1/4 per person)
minced fresh rosemary (or dried)
Salt and Pepper to taste
Microwave the potatoes until done. Cut into cubes.
Saute the chicken breasts in olive oil until lightly browned.
Remove chicken from skillet, or push to one side.
Add potatoes and minced garlic to oil in skillet. Allow to brown, then turn. Add rosemary, and return chicken to skillet. Brown potatoes and turn again. When potatoes are nicely browned, it is ready to serve.
Daniel thought it would be good to add the chicken to our tossed salad, serving the potatoes (and side dish of corn) separately. It was very tasty!