- 1 tablespoon olive oil
- 4 6-ounce boneless, skinless chicken breasts
- kosher salt and black pepper
- 3/4 cup dry white wine
- 3 cups low-sodium chicken broth
- 1/2 pound new potatoes, thinly sliced
- 1/4 small head Savoy or green cabbage, thinly sliced (6 cups)
- 1 cup frozen peas
- bread, for serving (optional)
- 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.
- 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.