Chicken Vesuvio

Name: Chicken Vesuvio
Cuisine: European, Italian, Mediterranean
Ingredients: 1/4 cup all-purpose flour; 2 (6-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary; 5 tsp olive oil; 12 ounces red potatoes, unpeeled, cut into 1-inch pieces; 1 garlic clove, minced; 1 tsp minced fresh oregano; 1/2 tsp minced fresh rosemary; 1 cup chicken broth; 1/4 cup dry white wine; 1/2 cup frozen peas, thawed; 2 tbsp unsalted butter, chilled; 1 tsp lemon juice

5 steps

Recipe from "The Complete Cooking for Two Cookbook" by America's Test Kitchen

Updated at: Wed, 16 Aug 2023 21:08:45 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories520.6 kcal (26%)

Total Fat26 g (37%)

Carbs40.7 g (16%)

Sugars4.1 g (5%)

Protein26.2 g (52%)

Sodium546.9 mg (27%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

¼ cupall-purpose flour

6 ounceboneless skinless chicken breasts

trimmed and pounded if necessary

5 tspolive oil

12 ouncesred potatoes

unpeeled, cut into 1-inch pieces

1garlic clove

minced

1 tspfresh oregano

minced

½ tspfresh rosemary

minced

1 cupchicken broth

¼ cupdry white wine

½ cupfrozen peas

thawed

2 Tbspunsalted butter

chilled

1 tsplemon juice

Instructions

Step 1

Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge breasts in flour.

Step 2

Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until just smoking. Brown chicken lightly, 3 to 4 minutes per side; transfer to plate and wipe skillet clean.

Step 3

Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add potatoes and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in garlic, oregano, rosemary, and 1/8 teaspoon salt and cook until fragrant, about 30 seconds. Stir in broth and wine, scraping up any browned rice.

Step 4

Nestle browned chicken into potatoes, add any accumulated juices, and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 12 to 18 minutes, flipping chicken halfway through cooking; transfer chicken to serving platter and tent loosely with aluminum foil.

Step 5

Increase heat to medium and continue to simmer potatoes and sauce, uncovered, until potatoes are tender and sauce is slightly thickened, 5 to 7 minutes. Using slotted spoon, transfer potatoes to platter with chicken. Off heat, stir peas, butter, and lemon juice into sauce and season with salt and pepper to taste. Pour sauce over chicken and potatoes and serve.