Skillet Chicken Vesuvio

From Cook's Country | October/November 2008

Why this recipe works:

Streamlining Skillet Chicken Vesuvio meant starting with boneless, skinless chicken breasts. To get the most flavor from lean boneless breasts, we browned the breasts well and added some oil to help the process along, before removing them from the skillet. Waxy red baby potatoes were the best… read more

Streamlining Skillet Chicken Vesuvio meant starting with boneless, skinless chicken breasts. To get the most flavor from lean boneless breasts, we browned the breasts well and added some oil to help the process along, before removing them from the skillet. Waxy red baby potatoes were the best choice here, as they held their shape and texture through cooking. These small potatoes worked better halved and browned on the cut side.

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Serves 4

If you cannot find baby red potatoes, substitute larger red potatoes that have been quartered. For a spicier Vesuvio, stir in ¼ teaspoon red pepper flakes with the garlic in step 2.

Ingredients

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