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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Harry Caray's Chicken Vesuvio Recipe

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This recipe for Harry Caray's Chicken Vesuvio is from M.B.'s Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound boneless, skinned chicken breasts, (about two whole breasts)
Salt, Pepper
Oregano, garlic powder
1 Large baking potato
4 T Olive oil
2 Cloves garlic, crushed
1/2 C dry white wine
1 C frozen peas, thawed slightly
Chopped fresh Parsley
Directions:
Directions:
Trim fat from chicken breasts and season to taste with salt, pepper, oregano, and garlic powder. Peel potato and cut into quarters; cut each quarter into 3 or 4 pieces. Saute potato pieces in 2 or 3 tablespoons olive oil, until golden brown, about 10 minutes. Remove from pan and drain on paper toweling.

Add crushed garlic to pan and saute until it turns golden, about 2 minutes. Add chicken breasts and saute quickly on both sides over high heat until browned, about 2 or 3 minutes. (Add more olive oil, as necessary). Remove chicken breasts from pan. Reduce heat and add wine, stirring to loosen browned particles from bottom of pan.

Let wine reduce by about half. Return chickenn and potatoes to pan.

Place in 400º oven for 5 minutes. Add peas and cook about 5 minutes more, or until done. Garnish with chopped parsley.
Number Of Servings:
Number Of Servings:
2 to 3
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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