Chicken Breasts with Potatoes
Whisk together the oil, garlic, sage, thyme, red chile peppers and lemon juice and season with salt and pepper. Rinse the meat, pat dry, pour the marinade over the meat, cover and refrigerate overnight.
Heat in a large skillet over medium heat and add chicken breastes. Cover and cook for 10-12 minutes, turning frequently. Pour in remaining marinade and bring to a boil. Add lemon slices and bring to a simmer.
Cut potatoes in half or quarters. Heat 3-4 tablespoons oil and fry until golden brown on all sides, turning occasionally. Season with salt and pepper. Serve the meat with the potatoes. Serve with fresh arugula salad, if desired.