TUSCAN GARLIC CHICKEN SKILLET

TUSCAN GARLIC CHICKEN SKILLET image

Yield 6

Number Of Ingredients 11

2 T. olive oil, divided
6 boneless skinless chicken thighs
1 1/2 lb. small red potatoes, cut in half
4 cloves garlic, minced
1/2 t. minced fresh rosemary
1/2 t. dried oregano leaves
3/4 c. fat-free reduced-sodium chicken broth
1/2 c. dry white wine
1/4 c. Kraft Tuscan house Italian dressing
1 c. frozen peas
1/4 c. grated Parmesan cheese

Steps:

1. Heat 1 T. oil in large nonstick skillet on med-high heat. Add chicken; cook 3 min. on each side or until each thigh is browned on both sides. Transfer to plate; cover to keep warm. 2. Add remaining oil and potatoes, cut-sides down, to skillet; cook on med. heat 7 min. on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute. Add broth, wine and dressin; stir to scrape browned bits from bottom of skillet. Bring to boil; cover. Simmer on med-low heat 10 min., stirring occasionally. Return chicken to skillet; simmer 5 min. or until potatoes are tender and chicken is done. Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm. 3. Bring liquid in skillet to boil on med-high heat; cook 5-7 min. or until reduced to about 3/4 c. Stir in peas; cook 1 min. or until heated through, stirring occasionally. Spoon over chicken and potatoes; sprinkle with cheese.