Clarkson Family Recipe Book

Ingredients:
1/2 cup flour
4 chicken breasts
Salt and pepper
3 tbsp olive oil
2 lbs potatoes, cut into 1-inch pieces
2 garlic cloves, minced
1/2 tsp dried oregano, or 1 tsp fresh
1/4 tsp dried rosemary, or 1/2 tsp fresh
2 cups chicken broth
1/2 cup dry white wine
1 cup frozen peas
4 tbsp butter
1 tbsp lemon juice
Red pepper flakes (optional)

Method:
Spread flour in shallow dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 breast at a time, dredge breasts in flour.

Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until just smoking. Brown chicken lightly, 3 to 4 minutes per side; transfer to plate.

Heat remaining 1 tablespoon oil over medium-high heat until shimmering. Add potatoes and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in garlic, oregano, rosemary, and salt and cook until fragrant, about 30 seconds. Stir in broth and wine, scraping up 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 slightly 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.