Tuscan garlic chicken skillet

TuscanGarlicChickenSkillet

Dinner tonight, June 15, 2016
Yummy and delicious chicken skillet, very easy to make, I did boil the potatoes first, to get that crisp surface.
6 servings

  • 2 Tbsp. olive oil, divided
  • 6 boneless skinless chicken thighs (1-1/2 lb.)
  • 1-½ lb. small potatoes (about 9), cut in half
  • 4 cloves garlic, minced
  • ½ teaspoon minced fresh rosemary
  • ½ teaspoon dried oregano leaves
  • ¾ cup fat-free reduced-sodium chicken broth
  • ½ cup dry white wine
  • ¼ cup KRAFT Tuscan House Italian Dressing
  • 1 cup frozen peas
  • ¼ cup grated Parmesan Cheese

1) HEAT 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min. on each side or until each thigh is browned on both sides. Transfer to plate; cover to keep warm.

2)
ADD remaining oil and potatoes, cut-sides down, to skillet; cook on medium heat 7 min. on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute. Add broth, wine and dressing; stir to scrape browned bits from bottom of skillet. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally. Return chicken to skillet; simmer 5 min. or until potatoes are tender and chicken is done (165°F). Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.

3)
BRING liquid in skillet to boil on medium-high heat; cook 5 to 7 min. or until reduced to about 3/4 cup. Stir in peas; cook 1 min. or until heated through, stirring occasionally. Spoon over chicken and potatoes; sprinkle with cheese.

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