Chicken Vesuvio

By kimvess

Ingredients

• 4 boneless, skinless chicken breasts (abt 1 1/2 pounds)
• Salt and pepper
• 2 tablespoons olive oil
• 1 1/2 pounds baby red potatoes, scrubbed and halved
• 2 garlic cloves, minced
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon dried oregano
• 1/2 cut white wine
• 1 1/2 cups low-sodium chicken broth
• 1 cup frozen peas, thawed
• 2 tablespoons unsalted butter
• 2 teaspoon lemon juice

Preparation

Step 1

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.

2. Add remaining oil to pan and heat until shimmering. Cook potatoes, cut side down, until golden brown, about 7 minutes. Stir in garlic, rosemary, oregano, and 1/2 teaspoon salt and cook until fragrant, about 30 seconds. Add the wine and broth, scraping up any browned bits with wooden spoon, and bring to a boil. Return browned chicken to skillet on top of potatoes. Reduce heat to medium-low and simmer, covered until chicken is cooked through and potatoes are tender, about 12 minutes. Using a slotted spoon, transfer chicken and potatoes to serving platter; tent with foil.

3. Increase heat to medium-high and cook, uncovered, until sauce is reduced to 1 cup, about 5 minutes. Stir in peas and cook until heated through, about 1 minute. Off heat, whisk in butter and lemon juice and season with salt and pepper. Pour sauce over chicken and potatoes. Serve