Tuscan Garlic Chicken Skillet

By rossboys

Ingredients

• 2 Tbsp. olive oil, divided
• 6 boneless skinless chicken thighs (1-1/2 lb.)
• 1-1/2 lb. small red potatoes (about 9), cut in half
• 4 cloves garlic, minced
• 1/2 tsp. minced fresh rosemary
• 1/2 tsp. dried oregano leaves
• 3/4 cup fat-free reduced-sodium chicken broth
• 1/2 cup dry white wine
• 1/4 cup KRAFT Tuscan House Italian Dressing
• 1 1
• cup frozen peas
• 1/4 1/4
• cup KRAFT Grated Parmesan Cheese

Details

Servings 6
Preparation time 45mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min. on each side or until each thigh is browned on both sides. Transfer to plate; cover to keep warm.

ADD remaining oil and potatoes, cut-sides down, to skillet; cook on medium heat 7 min. on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute. Add broth, wine and dressing; stir to scrape browned bits from bottom of skillet. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally. Return chicken to skillet; simmer 5 min. or until potatoes are tender and chicken is done (165°F). Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.

BRING liquid in skillet to boil on medium-high heat; cook 5 to 7 min. or until reduced to about 3/4 cup. Stir in peas; cook 1 min. or until heated through, stirring occasionally. Spoon over chicken and potatoes; sprinkle with cheese.