Chicken Vesuvio
Recipes Chicken Italian Main Dish Pasta Quick and Easy
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