2 tablespoons oil
2 large boneless skinless chicken breasts halved (or 4 small)
salt and pepper
1 lb Little Potatoes halved
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup low sodium chicken broth
1 tablespoon corn starch
1/2 cup heavy cream, or regular milk
1/2 cup shredded Parmesan cheese
In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper and brown chicken for 3-5 minutes on each side. Set aside on a plate.
To the pan, add the potatoes, garlic, salt, pepper, oregano, and basil and cook for 1-2 minutes.
Combine the broth and the corn starch with a whisk and add to the pan, along with the cream/ or milk.
Return chicken to the pan and bring to a simmer over medium heat. Cover, reduce heat to medium-low and simmer for 15-20 minutes, until potatoes are tender and chicken reaches 165 degrees F.
Sprinkle with Parmesan and garnish with fresh herbs if desired before serving.
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