DINNER tonight by Rachel Ray...

so is anyone coming?

Chicken with Sweet Corn and Potato Saute:

For 4 servings:4 boneless, skinless chicken breasts

salt and black pepper zest and juice of 1 lemon

2 large potatoes cleaned with or w/o skin

4 TBS of EVOO

1 medium onion

1 tsp dry thyme

2 garlic cloves chopped

1 10-oz box of corn kernels

1 1/4 chicken stock2 TBS butter1/4 fresh parsley

Season the chicken w/salt, pepper, and lemon juice...let marinate.

Cut the potatoesinto quarters lengthwise. Arrange quarters cut sidedown on a cutting board. Thinly slice the potatoes across the width...inot bit size pieces.Heat nonstick large skillet pver medium high w/about 2 TBS if EVOO. Add potatoes in an even layer across the hot skillet. Season the sliced spuds with salt, pepper and thyme. Let them brown beofre stirring. Once brown, stir in onions and garlic and continue to cook, stirring occassionaly, for 7 to 9 minutes until tenderness. If potatoes geting to dark lower temp.

While that is cooking, preheat second skillet with remaining EVOO . Add chicken and cook 5 or so minutes on each side.While chicken is cooking, add the corn kernels to the potatoes and cook, stirring for 2 to 3 minutes. Add the chicken stock, turn the heat up to high, and bring the stock up to a bubble and contnue to cook for 3 minutes, or until liquids have reduced by half. Turn the heat off and add the buter, parsley and lemon zest, stirring till butter is completely melted.

Serve the chicken whole or sliced on top of the sweet corn and potato saute.