The Complete Cooking
for Two Cookbook –
America’s Test Kitchen
So it’s been quite some time since I’ve updated. And I really need to get better about that. But that’s also what got me back because I want to remember what I make so that if it’s something we really enjoyed, I can make it again. And it helps when you get stuck in a rut making the same old things over and ov¼er again. Which is what led me to this recipe.
I look around at all the cookbooks I have and I surprise myself with how lazy I can get about finding something to make for dinner. But last night I decided to jump back into the deep end of the pool. I got sick of the same old thing, so I went searching and came up with this beauty. And I’m happy to say, it was a hit! And I’ll definitely be making it again because it was THAT GOOD. 😊
Ingredients:
¼ cup all-purpose flour
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and painted if necessary
Salt and Pepper
3 tablespoons olive oil
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
1 garlic clove, minced
1 teaspoon minced fresh oregano or ¼ teaspoon dried
½ teaspoon minced fresh rosemary or a pinch teaspoon dried
1 cup chicken broth
¼ cup dry white wine
½ cup frozen peas, thawed
2 tablespoons unsalted butter, chilled
1 teaspoon lemon juice
- Spread the flour in the shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge the breasts in flour.
- Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until just smoking. Brown the chicken lightly, 3 to 4 minutes per side; transfer to plate and wipe skillet clean.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add potatoes and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in garlic, oregano, rosemary, and a pinch of salt and cook until fragrant, about 30 seconds. Stir in broth and wine, scraping any browned bits.
- Nestle browned chicken into potatoes, add any accumulated juices, and bring to simmer. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 12 to 18 minutes, flipping chicken halfway through cooking; transfer chicken to serving platter and tent loosely with aluminum foil.
- Increase heat to medium and continue to simmer potatoes and sauce, uncovered, until potatoes are tender and sauce is slight thickened, 5 to 7 minutes. Using slotted spoon, transfer potatoes to platter with chicken. Off heat, stir peas, butter, and lemon juice into sauce and season with salt and pepper to taste. Pour sauce over chicken and potatoes and serve.
No judging. 😁
Dinner With Diana 