Johnny Miller
Hands-On Time
25 Mins
Total Time
40 Mins
Serves 4

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

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