Scrub and cut potatoes in half (quarter if medium size). Arrange potatoes in a single layer in a large skillet or saute pan with a tight fitting lid. Add 1/4 inch of water, butter, salt and pepper to the pan.

TIP

Nutrition facts do not include protein shown in image.

Put lid on saute pan and bring water to a boil over high heat. When steam escapes from under the lid, reduce heat to low and continue to cook, shaking the pan occasionally, 5 to 18 minutes. When you hear a sizzle, remove potatoes from heat and toss with fresh chopped herbs.

Serve 1 cup potatoes with 4 oz. chicken.