Cheese-topped Skillet Chicken Breasts with Scalloped Potatoes

Cheese-topped Skillet Chicken Breasts

2 large Costco boneless skinless chicken breasts
salt and pepper
3 Tbsp butter
1/4 cup fresh squeezed lemon juice
2 Tbsp soy sauce
shredded cheddar cheese

Cut chicken breasts in half to make four thin servings. Sprinkle with salt and pepper.
Melt butter in skillet over medium-high heat. Brown chicken on both sides. Stir in lemon juice and soy sauce. Bring to a boil. Reduce heat. Cover and cook 4-5 minutes, or until chicken is done. Remove from heat. Sprinkle chicken with cheese. Cover and let stand 2-3 minutes or until cheese is melted.

Scalloped Potatoes

1 Tbsp butter
1/2 onion, finely chopped
1/2 tsp dried thyme (or 1/2 Tbsp fresh)
1 garlic clove, minced
1/2 tsp salt
1/8 tsp pepper
2 large (Costco sized) russet potatoes
1/2 cup chicken broth
1/2 cup cream
1 bay leaf
shredded cheese (cheddar, parmesan)

Heat oven to 425.
Melt butter in large skillet. Sautee onion until soft. Add thyme, garlic, salt and pepper and stir. Add potatoes, broth, cream, and bay leaf. Stir to combine and bring to a simmer. Reduce heat and cook about 10 minutes, until potatoes are softened.

Remove bay leaf and pour mixture into greased 7x11 pan. Sprinkle with cheese. Cook in oven until cream bubbles around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.

Served with: orange slices, green salad, homemade wheat bread