Sauteed Potatoes & Chicken Santa Fe

2 T olive oil (I usually only use 1)
4 medium potatoes cut in 3/4" cubes
1 lb of boneless, skinless chicken breasts cut in 3/4" cubes
1 10 oz can of corn (I use defrosted frozen niblets)
1 c. salsa (I recommend a chunky one)
Heat the oil in a non-stick skillet and brown the chicken, about 5
minutes minutes. While the chicken is browning, cook the potatoes in
the microwave until just tender. (I find this quantity takes about 10
minutes on high.) Add the potatoes to the chicken and saute until
they are lightly browned. Add the corn and salsa and stir until
mixed and heated through. Serves 4 (Hah! I usually make about 2/3
of this recipe for just myself and my SO and we *never* have
leftovers)