Skillet Chicken Vesuvio

By dette

Be sure to use potatoes about 1" in diameter. If your potatoes are larger, cut them into 1" pieces before cooking.

Ingredients

• 4 (6oz) bonelss, skinless chicken breasts, trimmed
• Salt and Pepper
• 4 tsp canola oil
• 10 small red potatoes (about 1 1/4 lbs) halved
• 2 galric cloves, minced
• 1 tsp minced fresh rosemary
• 1/2 tsp minced fresh rosemary
• 1/2 tsp dried oregano
• 1 tbsp unbleached all-purpose flour
• 1 1/2 c. low-sodium chicken broth
• 1/2 c. dry white wine
• 1 c. frozen peas (4oz) thawed
• 1 tbsp unsalted butter
• 2 tsp fresh lemon juice

Details

Servings 4

Preparation

Step 1

Put the chicken breasts dry with paper towels and season with 1/8 tsp salt nd 1/8 tsp pepper. Heat 2 tsp of the oil in a 12" nonstick skillet over medium-high heat until shimmering. Corefully lay the chicken breats in the skillet and cook until golden brown on the first side, aout 5 minutes. Flip the breasts and continue to cook until lightly browned on the second side, about 3 minutes longer. Transfer the chicken to a plate.

Heat the remaining 2 tsp oil in the pan over medium heat until shimmering. Arrange the potatoes in the pan, cut side down, and cook until golden brown, about 7 minutes. Sitr in the garlic, rosemary, oregano, and 1/4 tsp salt and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minutes. Add the broth and wine, scraping up any browned bits and bring to a shimmer.

Nestle the chicken breasts into the potatoes. Cover and cook over medium-low ehat until the chicken registers 160-165 degrees on an instant-read thermometer and the potatoes are tender, about 12 minutes. Transfer the chicken and potatoes to a platter and tent loosely with foil.

Increase the ehat to medium-high and cook until the sauce is reduced to 1 c. aobut 5 minutes. Stir in the peas and cook until heated through, about 1 mintues. Off the ehat, whisk in the butter and lemon juice and season wih salt ans pepper to taste. Spoon the sauce over the chicken nd potatoes and serve.

cal 420; fat 10g; sat fat 3g; chol 105mg; carbb 30g; prot 45g; fib 4g; sod 410mg