Lemon and Basil Chicken with Balsamic Mushrooms and Cheesy Potatoes

So I had the idea of finally using my golden potatoes that I bought the other day and possibly chicken. I like those potatoes because you can eat the skin, which means no peeling! That is a major time saver for me, not to mention it cuts down on much of the work I would have to deal with if I were using a regular potato. So I was missing a few ingredients, so I made a trip to the supermarket across the train tracks. I picked up a chicken breast, and I've decided that this is how I'm going to buy my meats or especially perishable foods from now on. The market is right across the street so why shouldn't I just go on a daily basis if I realize I don't have the ingredients I want for that day?
Anyways, those were my several realizations. So here it goes:

Lemon and Basil Chicken with Balsamic Mushrooms:
The protein portion of this recipe was inspired heavily by this epicurious post. I followed the instructions almost to a tee, with the exceptions being the ingredient measurements. I wasn't cooking for a family of four. I was just making one portion for myself, so I cut the measurements down by 75% and used only 1/4 of what the recipe called for. Because of this, I ended of eyeballing on the parts where they specify how much oregano to use, etc., a dash here and a dash there. The chicken also turned out a little dry, but at least it was cooked. I'm not a master chef so guessing when meats, especially thick cuts of poultry, are fully cooked is a challenge. So I'd rather make sure that it was done, even if I have to sacrifice a little moisture. I'll work on this though.

Ingredients
One skinless chicken breast
1/2 of a lemon's juice
A few sprigs of fresh basil, chopped
A few dashes of dried oregano
A garlic clove, chopped
Olive oil
Salt
Pepper
Four or five button mushrooms, chopped (remove stems if desired)
Balsamic vinegar

Procedure
Combine lemon, basil, oregano, and garlic, and set aside
Heat oil in a pan over medium heat
Season chicken with salt and pepper on one side
Put chicken in pan, season side down
Season unseasoned side of chicken
Cook for approximately 8 minutes, or until the chicken is starting to cook on the sides
Flip chicken and cook for 5 more minutes
Add mushrooms and season with salt and pepper
After 2 minutes, add vinegar to mushrooms
Cook for 3 minutes while stirring occasionally
Remove mushrooms
Add liquid mixture to chicken, trying to coat both sides with mixture
Cover, put on low
Let cook for 5 minutes

The goal with the mushrooms is to get a slightly charred taste to them. I find that it compliments the flavor of the vinegar. When the chicken is done, the lemon juice should have almost disappeared. Hopefully, it has condensed and infused the chicken with its flavor.

Cheesy Potatoes:
This is a quick and easy version of the baked potato. I actually tried to start this in the toaster oven, but after 10 minutes, it still wasn't cooked! So I finished them in the microwave. Therefore, the timing may need adjustment.

Ingredients
One golden potato, quartered, or in sixths
One chopped green onion
One tblspn of butter
One slice of American cheese, chopped
One tblspn sour cream

Procedure
Put potato in microwave for approximately 8 minutes
Add green onion, butter, and cheese
Zap in microwave for 1 minute
Add sour cream

This doesn't require any salt or pepper because the cheese and onion provide all the saltiness and kick that it needs!

I really liked the combination of these things together, and I could even dip a piece of chicken in the leftover sauce from the potatoes! Next time, I will try to add more vegetables, because this was very high carb and protein with not alot of fiber.

Have a scrumptious day!
Eiln

P.S. Been meaning to post pictures! I never remember! I'm always too eager to eat right after I've plated the food :]