Chicken Vesuvio

• 4 boneless chicken breasts (1-1/2 lbs)
• 2 T olive oil
• 1-1/2 lbs. baby red potatoes, scrubbed and halved
• 2 garlic cloves minced
• 1 t. minced fresh rosemary
• 1/2 t. dried oregano
• 1/2 c. white wine
• 1-1/2 c. low-sodium chicken broth
• 1 c. frozen peas, thawed
• 2 T unsaled butter
• 2 t. lemon juice

1. Pat chicken dry and season w/ salt and pepper. Heat 1 T oil in large non-stick skillet over med. high heat until just smoking. Cook chicken until golden, about 3 min. 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 t. salt and cook until fragrant, about 30 sec. Add wine and broth, scraping up any browned bits with wooden spoon, bring to boil. Return browned chicken to skillet on top of potatoes. Reduce heat to med-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 w/ foil.
3. Increase heat to medium-high and cook, uncovered, until sauce is reduced to 1 cup, about 5 minutes. Stir in peas and cook until heated through, about 1 min. Off heat, stir in butter and lemon juice and season with salt and pepper. Pour sauce over chicken and potatoes. Serve.

chicken breasts, olive oil, baby red potatoes, garlic, fresh rosemary, oregano, white wine, chicken broth, frozen peas, t, lemon juice

Taken from www.epicurious.com/recipes/member/views/chicken-vesuvio-50044849 (may not work)