Skillet Chicken Vesuvio

I have a confession to make, I really love watching America’s Test Kitchen.  I have made a few of their recipes in the past and they really are good.  While I was shopping the other day, spotted their Light & Healthy, 2011 magazine.  After perusing the recipes decided on the Skillet Chicken Vesuvio as my first as it looked good, peas and potatoes with chicken and a yummy sauce.  It was a huge hit with both kids and fussy husband!  Really easy to make and all in one pan.  Enjoy!  (serves 4)

4 (6 ounce) boneless, skinless chicken breasts, trimmed

Salt and pepper

4 teaspoons canola oil

10 small red potatoes (about 1 1/4 pounds), halved  (about 1 inch in diameter)

2 garlic cloves, minced

1 teaspoon minced fresh rosemary

1/2 teaspoon dried oregano

1 tablespoon unbleached all-purpose flour

1 1/2 cups low sodium  chicken broth

1/2 cup dry white wine

1 cup frozen peas (4 ounces), thawed

1 tablespoon unsalted butter

2 teaspoons fressh lemon juice

Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon salt and 1/8 teaspoon pepper.  Heat 2 teaspoons of the oil in a 12 inch non-stick skillet over medium-high heat until shimmering.  Carefully lay the chicken breasts in the skillet and cook until golden brown on the first side, about 5 minutes.  Flip the breasts and continue to cook until lightly browned on the second side, about 3 minutes longer.  Transfer the chicken breasts to a plate.

Heat the remaining 2 teaspoons of oil in the pan over medium heat until shimmering.  Arrange the potatoes evenly in the pan, cut side down, and cook until golden brown, about 7 minutes.  Stir in the garlic, rosemary, oregano, and 1/4 teaspoon salt and cook until fragrant, about 30 seconds.  Stir in the flour and cook for 1 minute.  Add the broth and wine to the pot, scrape up any browned bits and bring to a simmer.

Nestle the chicken breasts into the potatoes.  Cover and cook on medium-low heat until the chicken registers 160-165 degrees on an instant read thermometer and the potatoes are tender, about 12 minutes.  Transfer the chicken and potatoes to a platter and tent loosely with foil.

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

Here is the nutritional information per serving:  Cal 420, Fat 10g, Sat Fat 3g, Chol 105mg, Carb 30g, Protein 45g, Fiber 4 g, Sodium 410mg

Cheers,

Maegan