Recipe Details

Chicken Vesuvio

Number of Servings: 3

Serving Size: 1 chicken breast with 6 potato wedges

You can easily double this recipe when company's coming.

Name: Amount:
bone-in chicken breast halves, skin on 3 ea
all-purpose flour 0.25 cup
olive oil 1 Tbsp
russet potatoes, each peeled and cut into 6 wedges 3 med.
garlic cloves, minced 14.5-ounce can fat-free, reduced-sodium chicken broth 3 ea
lemon juice 2 tsp
white wine 0.25 cup
dried oregano 1 tsp
dried rosemary 1 tsp
frozen peas 0.50 cup
salt (optional) 0.50 tsp
ground black pepper 0.25 tsp

Preheat oven to 400 degrees. Remove all excess fat from chicken, leaving the skin on. Dredge the skin side of the chicken in flour and set aside.


Add oil to a large nonstick skillet over high heat. Place chicken flour side down in skillet to brown (about 5-6 minutes). Remove chicken from pan and set aside.


Microwave potato wedges in a medium bowl for 8 minutes on high.


In the same skillet, reduce heat to medium and add the garlic for 30 seconds. Add chicken broth, lemon juice, and wine and cook until liquid is reduced by half. Add the herbs and cook for 1 more minute.


Place the chicken skin side up in a medium metal baking pan. Add the chicken broth mixture to the pan, making sure to avoid pouring broth over the top of the chicken. (The liquid should not cover the browned skin).


Add the potato wedges to the liquid. Bake in oven for 30 minutes.


Take out of oven. Remove potatoes and chicken from pan. Sprinkle with salt and pepper. Pour liquid into the skillet and bring to a boil and reduce by half.


Add the frozen peas to the liquid and immediately remove from heat.


Serve each breast with 6 potato wedges and 1/2 cup of the broth and peas.

Nutritional Information (per serving)
Calories 433
Calories from Fat 113
Total Fat 13g
Saturated Fat 3g
Cholesterol 83mg
Sodium 434mg
Potassium n/a
Carbohydrates 41g
Dietary Fiber 5g
Sugars 5g
Protein 36g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 3 Starch 1/2 Fat 3 Lean Meat