Chicken Vesuvio

2 Servings

A classic Italian dish from Chicago's Italian restaurants featuring moist, tender chicken with crisp potatoes, bright peas, and a rich garlic, herb, and wine sauce all prepared in a single skillet.

Ingredients

Gold Medal All-Purpose Flour (caja)¼ cup

(60g)

Breast fillets2 (6-to 8-ounce) boneless, skinless, trimmed and pounded if necessary

(170g)

Extra Virgin Olive Oil5 tsp

(75g)

Potatoes, gold, without skin, raw12 ounces red potatoes, unpeeled, cut into 1-inch pieces

(340g)

GARLIC1 minced

(0g)

Fresh Oregano1 tsp, minced or ¼ teaspoon dried

(0g)

Rosemary, fresh½ teaspoon minced or ¼ teaspoon dried

(0g)

Organic chicken broth, chicken1 cup

(240g)

dry white wine½ cup

(120g)

Libby's Frozen Peas - 30lb carton⅔ cup thawed

(85g)

Unsalted Butter2 tbsp, chilled

(30g)

Lemon juice, raw1 tsp

(0g)

Extra hot red pepper flakes⅛ teaspoon optional for spicier dish

(0g)

Fine Sea Salt

(0g)

Ground black pepper

(0g)