Chicken and Potato Piccata

Ingredients

• 1⅓ lbs (4 medium) Idaho® Potatoes
• 1 tablespoon olive oil
• 4 green onions, sliced
• 3 tablespoons lemon juice, divided
• 2 tablespoons grated lemon peel, divided
• 2 teaspoons dried basil leaves
• 4 (6 ounces each) boned and skinned chicken breast halves
• ¼ cup chicken broth or bouillon
• ¼ cup chopped parsley
• Salt and pepper, to taste

Directions

1. Pierce potatoes with tines of fork; micro-bake on HIGH 6 minutes. Let cool 2 minutes; cut into ½-inch chunks.
2. Spray a 12-inch nonstick skillet with vegetable cooking spray; heat oil in skillet over medium-high heat. Place potatoes in skillet cut sides down; cook, turning occasionally, about 6 minutes, until cooked through and golden brown.
3. Mix in onions, 1 tablespoon each of the lemon juice and peel, and the basil; cook and toss 2 minutes. Season with salt and pepper. Remove from skillet; keep warm.
4. Spray skillet once again with vegetable cooking spray; heat skillet over medium heat and add chicken. Cook about 10 minutes until chicken juices run clear, turning once. Raise heat to medium-high; deglaze skillet with broth, scraping up any bits left on bottom of pan; stir in parsley and the remaining 2 tablespoons juice and 1 tablespoon peel.
5. Season with salt and pepper. Return potatoes to skillet; toss to heat through.

Notes