Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Chicken Vesuvio

Golden chicken breasts and baby new potatoes simmer together in a savory white wine and herb sauce. Fresh lemon, butter and peas are added at the end for a bright, flavorful finish. Everything comes together in one skillet, making this an especially nice weeknight chicken dinner.


Servings: 4
Prep Time: About 15 minutes
Cook Time: About 35 minutes

Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1½ pounds baby new potatoes, scrubbed and halved
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon dried oregano
  • 1½ cups low-sodium chicken broth
  • ½ cup dry white wine
  • 1 cup frozen peas
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh lemon juice

Instructions:

  1. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
  2. Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat until hot and just beginning to shimmer.
  3. Add the chicken and cook for approximately 3 minutes per side, until golden brown. Transfer the chicken to a platter and set aside.
  4. Add the remaining 1 tablespoon olive oil to the skillet.
  5. Arrange the potatoes cut-side down and cook for about 7 minutes, until nicely browned.
  6. Add the garlic, rosemary and oregano. Cook for about 30 seconds, until fragrant.
  7. Pour in the chicken broth and white wine, scraping the bottom of the skillet to loosen any browned bits.
  8. Return the chicken to the skillet, arranging it over the potatoes.
  9. Cover and simmer over medium-low heat for 10–15 minutes, or until the chicken is cooked through and the potatoes are tender.
  10. Transfer the chicken and potatoes to a serving platter and loosely cover with aluminum foil to keep warm.
  11. Return the skillet to medium-high heat and simmer the cooking liquid until reduced to approximately 1 cup.
  12. Stir in the frozen peas and cook for about 1 minute, until heated through.
  13. Remove the skillet from the heat. Stir in the butter and fresh lemon juice until the butter melts into the sauce.
  14. Pour the peas and lemon-butter pan sauce over the chicken and potatoes and serve immediately.

Tip: Browning the potatoes cut-side down before adding the liquid gives them much more flavor and helps them retain their texture while they simmer.

Source: Not provided