Chicken Vesuvio

I debate every time I come across a recipe I didn't particularly like as to whether I should or shouldn't post it. And almost every time I decide to post it in case one of my few readers will like it.

This was one of those recipes. It was good, but not great! At least to me.

Chicken Vesuvio
Serves 2

• 1/4 c flour
• 2 (6-8oz) boneless, skinless chicken breasts
• Salt and pepper
• 5 tsp olive oil
• 12 oz red potatoes, cut into 1 inch chunks
• 1 clove garlic, minced
• 1 tsp minced fresh oregano, or 1/4tsp dried
• 1 tsp minced rosemary, or 1/4 tsp dried
• 1 c low sodium chicken broth
• 1/4 c dry white wine
• 1/2 c frozen peas, thawed
• 2 T unsalted butter
• 1 tsp 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 flour, shaking off the excess.

Heat 1 T olive 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, 6-8 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 tsp in skillet until shimmering. Add the potatoes and cook, stirring occasionally, until golden brown, about 7 minutes.  Stir in the garlic, oregano, rosemary and 1/8 tsp salt and cook until fragrant, about 30 seconds.

Add broth and wine, scraping the bottom of the pan of the little brown bits. Nestle the chicken along with any accumulated juice, into the potatoes and bring to a simmer. Cover and reduce the heat to medium-low, and cook until the chicken registers 160 to 165, 12 to 18 minutes, flipping the chicken half way through.

Transfer the chicken to a serving platter and tent 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, 5-7 minutes.  Using a slotted spoon, transfer the potatoes to the platter with the chicken. Off heat, stir in the peas, butter and lemon juice and season with salt and pepper.  Pour sauce over the chicken and potatoes and serve.