Chicken and Kraut

Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

Heat a large skillet over medium-high heat and add a light coating of oil or butter. Once hot, add the chicken breasts and sear for 4-5 minutes per side until golden brown.

Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add the kraut with its liquid and stir to combine with any browned bits from the pan.

Drain the canned potatoes and add them to the skillet along with the brown sugar and water. Stir well to incorporate the brown sugar.

Return the chicken breasts to the skillet, nestling them into the kraut mixture. Bring to a simmer.

Reduce heat to medium-low and simmer covered for 15-20 minutes until the chicken is cooked through (internal temperature of 165°F) and the flavors have melded together.

Taste and adjust seasoning with salt and pepper as needed. Serve the chicken topped with the kraut and potato mixture.