June 13, 2011

Chicken Vesuvio Recipe

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What is with the allergies this year?  My eyes have bee itchier the last month than they have been in years.  Blah!  Last summer I didn't have any allergies.  I was very pregnant last year and I think I become super human when I am pregnant.  I don't get sick very often and I don't suffer from allergies.  One major perk to pregnancy that I miss when I'm not with child.  Hopefully the culprit will leave me be soon. On a happier note, I made the tastiest chicken and potato dish the other night. 

You will need Flour, Lemon, Butter, Rosemary, Oregano, Chicken Broth, 10 smallish Potatoes, Olive Oil, and Frozen Peas.

Warm up a non-stick skillet over med heat, then add 2 tspof Olive Oil.  While the pan is warming up Season the Chicken with Salt and Pepper.  Then add the Chicken to the warm skillet and cook until golden brown or about 5 minutes.

Flip the chicken over and cook until the other side is browned, about 3 minutes.

Wash and cut up your small potatoes.  Just cut them in half.

Remove the Chicken from the skillet and set aside for the time being.

In the same skillet, still on medium heat, add another 2 tsp of Olive oil and allow to warm up.  Arrange the taters, cut side down, in the pan and cook about 7 minutes.

Mince your Garlic and get your Rosemary and Oregano ready.

Add the Garlic and spices into the taters with a bit of Salt and Pepper and cook about 30 seconds.

Stir in Flour and cook 1 minute.

Add the Broth and scrape all the browned bits off the bottom of the skillet.  Bring everything to a nice warm simmer.

Nestle the Chicken in with the potatoes, cover and cook on medium-low heat until the chicken is fully cooked, about 12 minutes.

Remove the Chicken and Potatoes from the pan.

Remove the Chicken and Potatoes from the pan and tent them with foil so they stay warm.

Increase the heat to Medium-high and cook until the liquid reduces to about 1 cup, about 5 minutes.

Add the thawed peas and cook about 1 minute.  Add the Butter and squeeze in the Lemon Juice.  Then salt and pepper to taste.

Top the Chicken and potatoes with the sauce and Enjoy!

Skillet Chicken Vesuvio
Source:  Food Folks and Fun

4 Chicken Breasts
4 tsp Olive Oil
10 Small Potatoes
2 Garlic Cloves, Minced
1 tsp Rosemary (I used dry)
1/2 tsp Dry Oregano
1 TBSP Flour (I used Whole Wheat)
1 Can Chicken Broth
1 C Frozen Peas, Thawed
1 TBSP Butter
1/2 Lemon, Juiced
Salt & Pepper to taste

Heat a skillet over medium heat then add 2 tsp of Olive Oil.  Season the Chicken Breasts with Salt and Pepper then add to the warm pan.  Cook until golden brown, about 5 minutes.  Then flip the chicken and cook on the other side about 3 more minutes.  Move the chicken to a Plate while you complete the next steps.

Heat the remaining 2 tsp of Olive Oil in the same pan over medium heat.  Arrange the potatoes in the pan cut side down and cook 7 minutes.  Stir in the minced Garlic, Rosemary, Oregano, and a bit of salt & pepper and cook for 30 seconds.  Stir in the flour and cook 1 minute.  Add the broth and scrape up the browned bits on the bottom of the pan while stirring.  Bring pan to a simmer.

Nestle the chicken into the potatoes and cook, covered, until the chicken is done about 12 minutes.  Transfer the potatoes and Chicken to a separate dish and tent with foil to keep warm.  Increase the heat on the pan to Medium high and cook about 5 minutes until the liquid is reduced to about 1 cup.  Stir in the thawed peas and cook 1 minute.  Then remove the pan from the heat and add the butter and Lemon juice.  Add Salt & Pepper to taste.  Top chicken and potatoes with the sauce and Enjoy!

Approximately 4 servings

424 Calories
57 Carbs
9 Fat
29 Protein

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