Potatoes and Chicken Santa Fe
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 tablespoons olive oil
1 cup prepared tomato salsa
1 8-¾ ounce can whole kernel corn, drained
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.