italian garlic chicken skillet
(3 ratings)
Who doesn't love chicken and potatoes and garlic? Oh my! Throw in some peas and cheese! You've got my kind of meal. Recipe: kraft.com
(3 ratings)
yield
6 serving(s)
prep time
45 Min
Ingredients For italian garlic chicken skillet
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2 Tbspolive oil
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6chicken breast halves, skinless and boneless
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1 1/2 lbsmall red potatoes, cut in half
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4 clovegarlic, minced
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1/2 tspminced fresh rosemary
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1/2 tspdried oregano leaves
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3/4 cchicken broth
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1/2 cdry white wine
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1/4 ckraft tuscan house italian dressing
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1 cfrozen peas
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1/4 cgrated parmesan cheese
How To Make italian garlic chicken skillet
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1Heat 1 Tbsp. oil in a large nonstick skillet on medium high heat. Add chicken; cook 5 minutes on each side or until chicken is browned on both sides. Transfer to plate; cover to keep warm.
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2Add remaining oil and potatoes, cut-sides down, to skillet; cook on medium heat 7 minutes on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute.
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3Add broth, wine and dressing; stir to scrape browned bits from bottom of skillet. Return chicken to skillet. Bring to boil; cover. Simmer on medium low heat 20 minutes, stirring occasionally, until potatoes are tender and chicken is done. Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.
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4Bring liquid in skillet to boil on medium-high heat; cook 5 to 7 minutes or until reduced to about 3/4 cup. Stir in peas, cook 1 minute or until heated through, stirring occasionally. Spoon over chicken and potatoes; sprinkle with cheese.
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5NOTE: May omit wine. Increase broth to 1-1/4 cups.
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