Chicken Vesuvio
Description
This classic Italian dish has chicken, potatoes and peas. It is quick to make and so delicious. Serve with a salad and crusty bread.
Ingredients
1/2 cup olive oil
12 Yukon gold potatoes, or your choice, cut in half
6 cloves garlic, minced
1 t. dried oregano, lightly crushed
salt, to taste
freshly ground black pepper, to taste
2 lb. skinless, boneless chicken breast, pounded thin
1/2 c. flour, for coating
1/2 c. dry white wine
1/2 c. chicken stock or broth
1/4 c. finely chopped parsley, for garnish
3/4 c. fresh or thawed frozen peas
juice of 1 lemon, freshly squeezed
2 T. butter
1/2 c. Parmesan cheese, for topping
Directions
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Preheat oven to 375 degrees.
In a large skillet, heat about 1/4 cup oil over medium-high heat. Add the potatoes cut side down and garlic; season with the oregano and lots of salt and pepper. Cook without turning until browned, then stir, about 10-15 minutes.
Pound the chicken breasts in a large zip lock bag until thin.
In a large, ovenproof skillet, heat 2 T. olive oil, over medium-high heat.
Season chicken with salt and pepper and then coat in flour.
Brown chicken on each side until golden, 2 to 3 minutes. Deglaze the pan with the wine and broth/ stock. Add in the butter and the lemon juice. Stir in the peas.
Transfer the potatoes and garlic to the chicken skillet; place in the oven. Cook the chicken through, about 10 minutes.
Top with the Parmesan cheese and parsley.
Serves 4