3 large or 4 medium chicken breasts
Season salt (I used Kirklands) or herb chicken seasoning
1 1/2 lb red potatoes
1 can chicken broth
2 Tbsp. cornstarch
Slice the chicken against the grain into 1/4 inch thick slices. Sprinkle with season salt, or herb seasoning, and cook in hot oil until cooked through. Cut the potatoes in half length wise and slice. When the chicken is cooked through add the potatoes and cook, stirring, until starting to look translucent in spots. Add the chicken broth, cover, and simmer until the potatoes are tender, stirring a couple time throughout cooking. When the potatoes are cooked combine the cornstarch and enough water to make a thin paste, about 2 - 3 Tbsp of water. Reduce the heat to low. Push the potatoes to one side of the pan and lift it up so the liquid runs to the other side. Stir the cornstarch paste into the liquid and let the pan back flat. Stir well to combine and create a smooth glaze.