Potatoes and Chicken rosemary
1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices
1 pound chicken breasts, boned and skinned, cut into ½ inch slices
2 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons dried rosemary, crumbled
salt and pepper, to taste
Place potatoes in Dutch oven and add just enough water to cover potatoes. Cook until just tender. Remove potatoes and water. Add oil, and cook chicken and garlic until done. Add potatoes; toss until potatoes are lightly browned. Add potatoes and rosemary; toss until potatoes are lightly browned. Season with salt and pepper.