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Chicken Vesuvio


  • Author: Jenna
  • Yield: 4 1x
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Ingredients

  • 4 boneless, skinless chicken breasts, trimmed
  • 2 tablespoons olive oil
  • 1 1/2 pounds of small red potatoes
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups of chicken broth
  • 1/2 cup white wine
  • 1 cup of frozen peas, thawed
  • 2 tablespoons unsalted butter
  • 2 teaspoons of lemon juice

Instructions

  1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12 -inch nonstick skilet over medium heat until just smoking. Brown chicken well. 3 to 4 minutes per side; transfer to plate.
  2. Add remaining 1 tablespoon oil to skillet and heat until simmering. Add potatoes, cut side down, and cook until golden brown, about 7 minutes. Stir in garlic, rosemary, oregano, and 1/2 teaspoon salt and cook until fragrant, about 30 seconds. Add broth and wine, scraping up any browned bits and bring to boil. Return to medium-low and simmer , covered until potatoes are tender and chicken registers 160 degrees, about 12 minutes. Using slotted spoon, transfer chicken and potatoes to serving platter and tent loosely with aluminum 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 to taste. Pour sauce over chicken and potatoes and serve.

Notes

Recipe adapted from Cook's County Local Eats
SmartPoints: 14

  • Category: Easy
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 573
  • Sugar: 3.81
  • Fat: 23.14
  • Saturated Fat: 6.51
  • Carbohydrates: 33.7
  • Protein: 55.43