Italian Chicken Vesuvio With Peas and Potato Wedges in a Lemon-Butter Sauce
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 3 Oregano Sprigs
- Lemon
- 4 Garlic Cloves
- 2 Russet Potatoes
- 2 Bone-in Chicken Breast
- 2 Vegetable Bouillon Cube
- 3 tbsp Butter
- 4 oz Frozen Peas
Directions
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Thoroughly rinse produce an pat dry. Stem and coarsely chop oregano. Halve lemon. Zest a bit for garnish, if desired. Finely sliver garlic. Scrub potatoes and cut into wedges. Rinse chicken breasts and pat dry.
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In a medium pan over medium-high heat, warm 2 tsp. olive oil. Once hot, add potato wedges and a pinch of salt and pepper and cook until wedges are lightly browned, about 9 minutes. Remove potatoes from pan and keep warm until ready to add to the Vesuvio sauce.
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In the same medium pan that cooked the potato wedges, warm another 1 tsp. olive oil over medium heat. Lightly salt and pepper each side of the chicken breasts. Once pan is hot, add chicken breasts and cook for 5-6 minutes on each side, or until internal temperature reaches at least 165 degrees. Remove from pan and keep warm until ready to assemble dish.
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In a medium pot over medium-high heat, whisk together 2 cups of water and the bouillon cubes until completely dissolved. In same pan in which you cooked the chicken and potatoes, warm the butter and garlic slivers over medium-high heat until aromatic, about 2 minutes. Next add the bouillon liquid to the pan and allow to reduce for 4 minutes. Reduce heat to medium-low and add juice of the lemon to taste, oregano (reserving a pinch for garnish), salt and pepper to taste, and the cooked chicken breasts and allow to cook for 4 minutes.
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Add the potato wedges and green peas to the skillet and cook for another 3-4 minutes, or until warmed throughout. Add a pinch of salt and pepper to taste.
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Place a chicken breast on the plate. Surround the chicken with a portion of potato wedges. Ladle the Vesuvio sauce and peas over the chicken and potatoes, covering a good portion of the dish. Garnish with remaining oregano, lemon zest, and freshly cracked black pepper.