Chicken Vesuvio Print Email

1/4 cup unbleached all-purpose flour
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded 1/2 inch thick
Salt and pepper
5 teaspoons olive oil
12 ounces red potatoes (about 3), cut into 1-inch chunks
1 garlic clove, minced
1 teaspoon minced fresh oregano or 1/4 teaspoon dried
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried
1 cup low-sodium chicken broth
1/4 cup dry white wine
1/2 cup frozen peas, thawed
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice

Place the flour in a shallow dish. Pat the chicken breasts dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge in the flour, shaking off the excess.

Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken in the skillet and cook until lightly browned on both sides, 6 to 8 minutes, flipping the breasts halfway through. Transfer the chicken to a plate.

Wipe out the skillet with a wad of paper towels. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat until shimmering. Add the potatoes and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in the garlic, oregano, rosemary, and 1/8 teaspoon salt and cook until fragrant, about 30 seconds (For a spicier dish, stir in 1/8 teaspoon red pepper flakes). Add the broth and wine, scraping up any browned bits. Nestle the chicken, along with any accumulated juice, into the potatoes and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 12 to 18 minutes, flipping the chicken halfway through.

Transfer the chicken to a serving platter and tent loosely with foil to keep warm. Increase the heat to medium and continue to cook, uncovered, until the potatoes are tender and the sauce is thickened slightly, 5 to 7 minutes longer. Using a slotted spoon, transfer the potatoes to the platter with the chicken. Off the heat, stir in the peas, butter, and lemon juice, and season with salt and pepper to taste. Pour the sauce over the chicken and potatoes and serve.

Serves 2 - Cooking for Two 2010: The Year's Best Recipes Cut Down to Size (America's Test Kitchen, 2010). Copyright © 2010 by the Editors at America's Test Kitchen