Skillet Chicken Vesuvio

Name: Skillet Chicken Vesuvio
Yield: Serves 4
Cuisine: American, Midwest
Ingredients: 4 , boneless, skinless chicken breasts (about 1 1/2 pounds); , Salt and pepper; 2 tablespoons, olive oil; 1 1/2 pounds, baby red potatoes, scrubbed and halved; 2 , garlic cloves, minced; 1 teaspoon, fresh rosemary, minced; 1/2 teaspoon, dried oregano; 1/2 cup, white wine; 1 1/2 cups, low-sodium chicken broth; 1 cup, frozen peas, thawed; 2 tablespoons, unsalted butter; 2 teaspoons, lemon juice

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Appears in Cook's Country October/November 2008

Traditional Vesuvio features braised bone-in chicken parts, but boneless breasts make more sense for our streamlined, quick-cooking skillet recipe.

SERVES4

WHY THIS RECIPE WORKS

Streamlining Skillet Chicken Vesuvio meant starting with boneless, skinless chicken breasts. To get the most flavor from lean boneless breasts, we browned the breasts well and added some oil to help the process along, before removing them f...

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