Lemon Chicken and New Red Potatoes

Here's a recipe that I adapted and served for dinner recently:

Lemon Chicken
Adapted from Cooking Light Magazine

4 Chicken Breast, skinless and boneless, cubed
3/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 pound small red potatoes, sliced into coins
2 lemons, cut into 1/4-inch-thick slices and seeded
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 teaspoon chopped fresh thyme leaves
1 cup chicken stock
1 teaspoon cornstarch
Cappers (to taste, perhaps 3 TBL. would be good if you like them, if not, omit them.)
2 tablespoons fresh lemon juice
2 tablespoons butter
1 tablespoon fresh parsley leaves

1. Begin by sauteing the chicken in olive oil or butter.

2. Remove chicken from pan; keep warm. Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 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 to pan; swirl to coat. Add the garlic; sauté 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. (I did these parts ahead of time and finished constructing the dish later.)

3. Return potatoes and lemon slices to pan. Add 2/3 cup stock, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until potatoes are tender. Combine remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and cappers to pan; 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.