Potatoes & Chicken Rosemary

4 servings

 

• 1 to 1 1/2 pound (4 medium) potatoes
• 1 pound skinless boneless chicken
     breasts, cut into 1/2-inch strips
• 1 to 2 tablespoon olive oil
• 2 cloves minced garlic
• 2 teaspoons dried rosemary, crushed
•    salt and pepper, to taste

Cut potatoes into 1/4-inch slices and microwave 10 minutes until tender.

While potatoes cook, in large 12-inch skillet toss and brown chicken and garlic in oil over high heat 5 minutes. Add potatoes and rosemary; lower heat and saute and toss until potatoes are lightly browned. Season with salt and pepper

Bon appetit!