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

Steps

1. Preheat oven to 375 degrees.
2. 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.
3. Pound the chicken breasts in a large zip lock bag until thin.