No, I haven't fallen off the face of the Earth. I've just been busy with a trip out of town and life in general. To make up for my absence, I promise to post lots of recipes today!
Here's one from Cook's Country. The original recipe calls for adding some butter to the sauce, but I'm thinking you could use olive oil with similar results. It won't be quite as rich but still tasty!
Skillet Chicken and Potatoes
Serves 4. If you prefer, substitute fresh thyme or oregano for the sage.
1 lb. small red potatoes, halved
5 tbsp. olive oil
1/4 cup all-purpose flour
4 boneless, skinless chicken cutlets (6 to 7 oz. each), trimmed
Table salt and ground black pepper
3/4 cup low-sodium chicken broth
1 tbsp. chopped fresh sage leaves
2 tbsp. lemon juice
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.
Place flour in shallow dish. Season chicken with salt and pepper, dredge in flour, and shake to remove excess. Pour 3 tablespoons oil in large skillet over medium-high heat. 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.
Reduce heat to medium, add potatoes, cut side down, and cook until browned, 4 to 5 minutes. Transfer to platter. Add broth, sage, and lemon juice and, using wooden spoon, scrape browned bits from skillet. Return chicken and accumulated juices to pan and simmer until sauce is slightly thickened and chicken is cooked through, about 5 minutes. Transfer chicken to platter with potatoes. Whisk remaining tablespoon oil into sauce, season with salt and pepper, and pour sauce over chicken and potatoes. Serve.