Skillet Chicken Vesuvio

Ingredients
3-4 boneless, skinless chicken breasts
Salt and pepper
3 tablespoons olive oil
1 ¹⁄₂ pounds baby red potatoes, scrubbed and halved (I used normal size red potatoes and cut them into ³⁄₄-inch slices.)
2 cloves garlic, minced
1 teaspoon fresh rosemary, minced
¹⁄₂ teaspoon dried oregano
¹⁄₂ cup white wine
1 ¹⁄₂ cups chicken broth
1 cup frozen peas
2 tablespoons unsalted butter
2 teaspoons lemon juice

Instructions
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.

2. Add remaining oil to pan and heat until shimmering. Cook potatoes, cut-side down, until golden brown, about 7 minutes. Stir in garlic, rosemary, oregano, and ¹⁄₂ teaspoon salt and cook until fragrant, about 30 seconds. Add wine and broth, scrapping up any browned bits with wooden spoon, and bring to boil. Return browned chicken to skillet on top of potatoes. Reduce heat to medium-low and simmer, covered, until chicken is cooked through and potatoes are tender, about 12 minutes. Using slotted spoon, transfer chicken and potatoes to serving platter; tent with foil.

3. Increase heat to medium-high and cook, uncovered, until sauce is reduced to 1 cup, about 5-10 minutes. Stir in peas and cook until heated through, about 1 minute. Off heat, whisk in butter and lemon juice and season with salt and pepper. Pour sauce over chicken and potatoes. Serve. 

Comments
I’ve made Chicken Vesuvio before and we’ve all enjoyed it, so I figured I’d give the skillet version from the 2008 Cook’s Country Annual a try.  It was extremely easy both in the prep and cooking aspects.  The flavor was great and we enjoyed it.  I did miss the artichoke hearts of the other version, but this is a tasty dish in its own right.

Cook’s Country 2008