Green Tomatoes and Chicken

INGREDIENTS
2    medium green tomatoes
2    tablespoons olive oil
1    medium white onion
1    medium Yukon Gold or white potato
1/4 cup chicken broth
1/2 teaspoon died sage

METHOD
Cut the end skin off the tomatoes, remove the stem portion and slice the tomatoes crosswise 1/8 inch thick. Cut the slices into eighths. In a medium skillet, warn the olive oil over medium heat and add the tomatoes. Peel and cut the onion in half and cut the halve into thin slices crosswise and add them to the skillet. Cook, covered, over low heat stirring occasionally.

Peel the potato and cut into 1/4 inch cubes. Place in to a small sauce pan and add water to just cover the potatoes. Bring to a boil and reduce heat to a simmer. Cook for 4 minutes, drain and reserve. 

Cut he chicken breast in to 1/2 inch cubes and place into a small sauce pan. Add the chicken broth and bring to a boil. Reduce the heat and continue cooking until the chicken is well seared on all sides. Add to the skillet.

Add the potatoes and the sage to the skillet and continue to simmer for 4 to 5 minutes to mix all the flavors. Remove from the heat and serve immediately. Will serve 2 to 3 persons.