Chicken Vesuvio Recipe
chicken breast sautéed in garlic, white wine sauce & spices. served with potato wedges
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Cut the potatoes into wedges and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 30-35 minutes, or until golden and crispy.
- 2
Sauté the Chicken
In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and sauté for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add minced garlic and sauté for about 1 minute. Then, pour in the white wine and chicken broth. Add oregano and thyme, and stir to combine. Bring the mixture to a simmer and let it reduce for about 5-7 minutes.
- 4
Combine and Serve
Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through. Serve the chicken with the roasted potato wedges and garnish with fresh parsley.