Sage Pesto Chicken and Potatoes

I can't wait to try this recipe with a big ole turkey breast!  Dinner last night was so yummy that I just had to share.  We were so full and I was reminded of the words my baby brother said many years ago, "Mommy, my mouth is hungry but my stomach isn't!"

Ingredients:
2 large boneless, skinless chicken breasts
Salt/Pepper
1 medium onion, coarsely chopped
12 small Yukon Gold potatoes, or medley of red, purple, yellow baby potatoes
2 tbsp canola oil
1/4 cup water
2/3 cup sage pesto (recipe follows)

Instructions:
Salt and pepper chicken breasts.  Add canola oil to large fry pan and saute' both sides of chicken breast to brown.  Remove from pan.  Chop small potatoes in half and saute' in pan with onion for about 15 minutes, turning frequently.  Add chicken breasts back into pan, add 1/4 cup water then top chicken breasts with sage pesto.  Turn to simmer, cover, and cook for about 20 minutes. 


Sage Pesto Ingredients:
1 cup fresh sage
1 cup parsley
1 cup walnuts
1/2 cup olive oil
1/2 cup sun-dried tomatoes
3 cloves garlic
Juice of one lemon
Salt/Pepper to taste


Instructions:
Wash parsley and sage, remove large stems.  Coarsely chop garlic.  Puree all ingredients in food processor for 1 minute.