4 skinless-boneless chicken breasts (6 oz each)
Salt and Pepper
2 TBS Olive Oil (divided)
1 1/2 pounds of baby new potatoes, scrubbed and halved
2 garlic cloves, minced
1 tsp minced fresh rosemary
1/2 tsp dried oregano
1 1/2 cups of low sodium chicken broth
1/2 cup of dry white wine
1 cup of frozen peas
2 tablespoons of butter
2 teaspoons fresh lemon juice
Pat chicken breasts dry with paper towels and season with salt and pepper. Heat 1 TBS of olive oil in a 12 inch nonstick skillet until just before oil begins to smoke.
Cook chicken for approximately 3 mins per side until golden brown. Remove chicken from skillet and place on a platter.Heat remaining 1 TBS of olive oil in the skillet.
Add the potatoes, cut side down, and cook for about 7 minutes or until the cut side is browned. Add the garlic, herbs, and cook until fragrant or about 30 seconds. Add the broth and wine and scrape up any browned bits on the pan. Return the chicken to the skillet and place on top of potatoes. Cover and simmer on medium-low for about 10-15 minutes
Remove the chicken and potatoes and place on serving platter. Cover with aluminum foil.
Return the skillet to the stove over medium-high heat and reduce the sauce to about 1 cup. Stir in the peas and cook for about 1 minute.
Off the heat stir in the butter and lemon juice and then pour over the chicken and potatoes and serve.