Potatoes and Chicken Santa Fe

Ingredients:

1 1/3 pounds (4 medium) potatoes, cut into 1/4-inch slices

1 pound chicken breasts, boned and skinned, cut into inch slices

2 tablespoons olive oil

1 cup prepared tomato salsa

1 8- ounce can whole kernel corn, drained

Preparation:

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 until done. Add potatoes; toss until potatoes are lightly browned. Add potatoes; toss until potatoes are lightly browned. Add salsa and corn; toss until heated through.