Skillet Chicken and Potatoes Recipe

Directions:

1. Toss potatoes and 1 tablespoon oil together in microwave-safe bowl. Cover with plastic wrap and microwave on high power until tender, 4 to 5 minutes, tossing potatoes halfway through cooking.
2. Place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Melt 1 tablespoon butter with remaining 2 tablespoons oil in large skillet over medium-high heat. When foam subsides, cook chicken until browned on both sides, 3 to 5 minutes per side. Transfer to plate, leaving fat in skillet, and cover chicken with foil.
3. Reduce heat to medium, add potatoes, cut-side down, and cook until browned, 4 to 5 minutes. Transfer to platter.
4. Add broth, sage, and lemon juice and, using wooden spoon, scrape browned bits from skillet. Return chicken and accu- mulated juices to pan and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes.
5. Transfer chicken to platter with potatoes. Whisk remaining tablespoon butter into sauce, season with salt and pepper, and pour sauce over chicken and potatoes.