Skillet Chicken Vesuvio

Our lack of recipes lately is a bit embarrassing.  My husband returned from Afghanistan, another sister nears the end of her pregnancy, while the other prepares for a trip across the world...  At any rate, it's time to return to cooking.

Skillet Chicken Vesuvio

(serves four)

4-6 oz boneless, skinless chicken breasts, trimmed

salt and pepper

4 tsp canola oil

10 small red potatoes (about 1-1/2 lbs, halved-- be sure they are no bigger than 1 inch in diameter)  I just used regular red potatoes and cut them in small chunks.

2 minced garlic cloves

1 tsp minced fresh rosemary

1/2 t dried oregano

1 T flour

1-1/2 c. low-sodium chicken broth

1/2 c. dry white wine

1 cup frozen peas

1 T unsalted butter

2 t fresh lemon juice

Pat chicken breasts dry and season with 1/4 t. salt and 1/4 t pepper.  Heat 2 t. oil in a 12 inch nonstick skillet over medium high .  Carefully lay chicken in the skillet and cook until golden brown on both sides.  Transfer chicken to plate.

Heat remaining 2 t. oil in the same pan over med heat until simmering.  Arrange the potatoes in the pan, and cook until golden brown.  Stir in garlic, rosemary, oregano, and 1/4 t. salt and cook until fragrant.  Stir in the flour and cook for 1 minute.  Add the broth and wine, scraping up any browned bits, and bring to a simmer.  

Nestle chicken breasts into the potatoes.  Cover and cook over med heat until the chicken registers 165 degrees and the potatoes are tender, about 12 min.  Transfer chicken and potatoes to platter and tent loosely with foil.

Increase heat to med high and cook until sauce is reduced to 1 cup-- about 5 min.  Stir in peas and cook until heated through.  Off the heat, whisk butter and lemon juice and season with salt and pepper to taste.  Spoon the sauce over the chicken and potatoes and serve.

420 calories per serving