Rub ½ teaspoon fresh cracked pepper and salt onto both sides of chicken.
Add a small amount of canola oil or cooking spray to pan and heat over medium-high heat until just smoking.
Add chicken to pan, skin side down; cook 6 minutes or until skin is crisp and golden brown. Since I used skinless, boneless chicken breasts, mine took only several minutes to brown. Turn chicken over.
Place pan in oven. Bake at 400°F for 12 minutes or until a thermometer inserted in the thickest portion of chicken reads 165°F.
Removed chicken from pan; loosely tent with foil to keep warm. .
Discard pan drippings but do not wipe out pan. Add 1 tablespoon oil to pan, then add potatoes and sprinkle with ¼ teaspoon salt.
Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan
Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan.
Add remaining 1 tablespoon oil, then add shallots and garlic; sauté 2 minutes, stirring so that the garlic doesn’t burn.
Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping the pan to loosen browned bits.
Return potatoes and lemon slices to the pan. Add ⅔ cup stock, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper; cook 2 minutes until potatoes are tender.
It took 25 minutes for my potatoes to cook, so I had to continue to add stock and there was no need to thicken my sauce with cornstarch or arrowroot. If your potatoes behave then combine the remaining ⅓ cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and olives (if you choose) to the pain; bring to a boil. Cook 1 minute, stirring occasionally.
Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley. Enjoy!
Adapted from Cooking Light January/February 2013 (only slightly modified)
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