Skillet Chicken Vesuvio - An Easier, Lighter, and Healthier Recipe

I made this recipe for dinner last night and everyone (including little Mia) loved it. It tasted fresh and light yet filling at the same time. The best part of the whole dish is that each serving has only 420 calories and 10 grams of fat!

Skillet Chicken Vesuvio – An Easier, Lighter, and Healthier Recipe

Cook’s Note: Be sure to use potatoes about 1 inch in diameter. If your potatoes are larger, cut them into 1-inch pieces before cooking.

Ingredients:

4 (6-ounce) boneless, skinless chicken breasts, trimmed (I actually used chicken tenderloins because that’s what I had on hand)

Salt and pepper

4 t canola oil

10 small red potatoes (about 1 14 pounds), halved

2 garlic cloves, minced

1 t minced fresh rosemary

½ t dried oregano

1 T unbleached all-purpose flour

1 ½ C low-sodium chicken broth

½ C dry white wine (I used cooking wine)

1 C frozen peas (4 ounces), thawed

1 T unsalted butter

2 t fresh lemon juice

Directions:

Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Carefully lay the chicken breasts in the skillet and cook until golden brown on the first side, about 5 minutes. Flip the breasts and continue to cook until lightly browned on the second side, about 3 minutes longer. Transfer the chicken breasts to a plate.

Heat the remaining 2 teaspoons of oil in the pan over medium heat until shimmering. Arrange the potatoes evenly in the pan, cut side down, and cook until golden brown, about 7 minutes. Stir in the garlic, rosemary, oregano, and ¼ teaspoon salt and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Add the broth and wine to the pot, scrape up any browned bits, and bring to a simmer.

Nestle the chicken breasts into the potatoes. Cover and cook over medium-low heat until the chicken registers 160 to 165 degrees on an instant-read thermometer and the potatoes are tender, about 12 minutes. Transfer the chicken and potatoes to a platter and tent loosely with foil.

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

Serves 4

Source: America’s Test Kitchen Light & Healthy 2011