Potatoes and Chicken Santa Fe                

Potatoes and Chicken Santa Fe      
1 1/3 pounds  (4 medium) potatoes, cut into 1/4-inch slices 
1 pound  chicken breasts, boned and skinned,  cut into ½ inch slices 
2 tablespoons  olive oil 
1 cup  prepared tomato salsa 
1 8-¾ ounce can  whole kernel corn, drained

 Place potatoes in Dutch oven and add just enough water to cover potatoes.   Cook until just tender.   Remove potatoes and water.  Add oil, and cook chicken  until done.  Add potatoes; toss until potatoes are lightly browned.  Add potatoes; toss until potatoes are lightly browned.  Add salsa and corn; toss until heated through.