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1
Season the chicken breasts with salt, pepper, and the lemon juice.
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2
Let the chicken marinate while you get the rest of the meal going.
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3
Cut the potatoes into quarters lengthwise.
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4
Arrange the quarters cut side down on a cutting board.
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5
Thinly slice the potatoes across the widthyou want thin, bite-size pieces.
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6
Heat a nonstick large skillet over medium-high heat with about 2 tablespoons of the EVOO, twice around the pan.
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7
Add the potatoes in an even layer across the hot skillet.
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8
Season the sliced spuds with salt, pepper, and the thyme.
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9
Resist the temptation to stir the potatoes for about 2 minutes, to let them brown up a little bit.
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10
Once the potatoes brown, stir in the onions and garlic and continue to cook, stirring occasionally, for 7 to 8 minutes, or until the potatoes are flirting with tenderness.
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11
If the potatoes are getting too dark, turn the heat back a little.
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12
While the onions and potatoes are cooking, preheat a second large skillet with the remaining 2 tablespoons of EVOO.
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13
Add the chicken breasts and cook for 5 to 6 minutes on each side.
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14
While the chicken is cooking, add the corn kernels to the potatoes and cook, stirring frequently, for 2 to 3 minutes.
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15
Add the chicken stock, turn the heat up to high, and bring the stock up to a bubble and continue to cook for 3 minutes, or until the liquids have reduced by half.
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16
Turn the heat off and add the butter, parsley, and lemon zest, stirring until the butter is completely melted.
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17
Serve the chicken whole or sliced on top of the sweet corn and potato saute.
