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Ingredients: 1 tbsp. olive oil, 1 tbsp. butter, 4 boneless skinless chicken breasts, kosher salt, Freshly ground black pepper, 2 tbsp. low-sodium chicken broth or 1/2 cup white wine, 1 small shallot, chopped, 3 cloves garlic, minced, 1 tbsp. fresh thyme leaves, plus more for garnish, 4 red potatoes, thinly sliced into rounds, 1/8 c. lemon juice (lemon flavor is strong – I use a little less than this), 1/4 c. heavy cream, 1 lemon – use two thin slices.

Make it: In a large skillet over medium heat, heat pan. Add oil and butter. Add chicken and season with salt and pepper. Cook until deeply golden, 7 to 8 minutes per side. Transfer to a plate. Add chicken broth to skillet and deglaze pan, scraping up any brown bits with the bottom of a wooden spoon. Add shallot, garlic, and thyme to skillet and cook until fragrant, 2 minutes. Add potatoes and season with salt and pepper. Cover and cook 8 minutes. Add lemon juice, heavy cream, and lemon slices and stir to completely combine. Simmer 2 minutes. Return chicken (and any accumulated juices) to pan and coat in sauce. Simmer 3 to 5 minutes more. Garnish with thyme and serve with pan sauce.