Rating: 3.5 stars
23 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3
Chris Morocco

Gallery

Credit: Johnny Miller

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned (it does not need to be cooked through), 3 to 4 minutes per side. Transfer to a plate; reserve the skillet.

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  • Add the wine to the reserved skillet and cook until syrupy, 2 to 3 minutes.

  • Add the broth, potatoes, and ¼ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 12 to 15 minutes.

  • Return the chicken (and any juices) to the skillet. Simmer, uncovered, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165° F, 8 to 10 minutes more. Transfer the chicken to a cutting board and slice.

  • Add the cabbage and peas to the skillet and cook until the peas are warmed through and the cabbage is crisp-tender, 2 to 3 minutes more.

  • Serve the chicken over the vegetables with bread, if desired.

Nutrition Facts

349 calories; fat 8g; saturated fat 2g; cholesterol 98mg; sodium 621mg; protein 43g; carbohydrates 23g; sugars 5g; fiber 6g; iron 3mg; calcium 64mg.
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