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cooking for 2 -chicken vesuvio Recipe


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     cooking for 2 -chicken vesuvio

Category   Entrees - Maindishes
Sub Category   None

1/4 cup all purpose flour
2 chicken breast
5 tsp olive oil
12 ounces of red potato
1 garlic clove
1 tsp minced fresh oregano or 1/4 tsp dried oregano
1/2 tsp minced fresh rosemary or 1/8 tsp dried rosemary
1 cup chicken broth
1/2 cup white wine
1 cup frozen peas-thawed
2 tbsp unsalted butter, chilled
1 tsp lemon juice

Spread the flour in a shallow dish. Pat the chicken dry with paper towel and then season with salt and pepper. dredge each breast one at a time in the flour.
Heat 1 tbsp. of olive oil in a non stick skillet until just smoking. Brown the chicken breasts lightly, about 3-4 minutes. Remove and set aside. Wipe the skillet clean
Heat 2 tblsp of olive oil. Add the potatoes and cook for about 7 minutes, or until they are golden brown. Stir in the garlic, oregano, rosemary, and 1/4 tsp of salt. Cook for about 30 seconds. Stir in the broth and the wine.
Add the chicken breast back to the pan along with any of the juices. Reduce to medium heat and cook until the chicken temperature is 160 degrees. Flip 1/2 way through. Cooking time is about 18- 20 minutes. Transfer chicken to serving platter and keep warm with tinfoil. Continue to cook the potatoes until tender and the sauce has thickened. Add the potatoes to the platter of chicken. Finally Remove from the heat and add the butter, lemon juice and the peas. Simmer a couple of minutes then pour the sauce over the chicken and the potato's and serve
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