White Wine Garlic Chicken

Ingredients

• 10 Garlic Cloves
• 3 Thyme Sprigs
• 2 Boneless Skinless Chicken Breasts
• 6 fl. oz. White Cooking Wine
• 1 oz Lemon Garlic Herb Butter
• 3 oz Frozen Peas
• Olive Oil
• Salt Pepper
• from sauce or strain before serving. Stem thyme and
• coarsely chop. Rinse chicken breasts, pat dry, and
• season both sides with ½ tsp. salt and ¼ tsp. pepper.

Instructions

1. 1

   Cook Within: While potatoes cook, use the time to do next few steps. That way your dinner will be hot and ready at the same time. This dish of chicken served in a lemon-garlic pan sauce with peas and potatoes is modeled on Chicken Vesuvio, an iconic dish from our hometown, Chicago.

2. 2

   Cook the Potatoes: Halve potatoes lengthwise. Cut each half lengthwise into four wedges. Place potatoes onto prepared bak- ing sheet, drizzle with 1 Tbsp. olive oil and ½ tsp. salt, and toss to combine. Spread into a single layer, place side is golden brown, 15 minutes. Flip potatoes and roast until potatoes are tender, golden brown, and crispy, 10-15 minutes. Remove from oven and set aside. While potatoes roast, prepare ingredients.

3. 3

   Make the Sauce: Return pan used to cook chicken to medium-high heat. Add ¼ tsp. olive oil and garlic. Cook until very lightly browned on edges and aromatic, 30 seconds to 1 minute. Add wine, bring to a boil and reduce until ¼ cup of liquid remains, 2-4 minutes. Remove from burner, add thyme, and swirl in butter. Sauce should be velvety and thickened enough to coat the back of a spoon. Strain or pick out any whole garlic cloves.

4. 4

   Prepare the Ingredients: Cut garlic into ⅛” slices. If you’re short on time, smash whole cloves with knife blade, and remove cloves from sauce or strain before serving. Stem thyme and coarsely chop. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

5. 5

   Cook the Peas: return to oven until peas are warmed through, 2

6. 6

   Cook the Chicken: Place a medium pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undis- turbed until golden brown, 3-4 minutes. Flip, reduce heat to medium, and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove to plate and reserve pan (no need

7. 7

   Plate the Dish: Place potatoes and peas on plate. Serve chicken in front of vegetables and pour sauce over chicken and recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Copious amounts of garlic is a hallmark of this dish, but use to taste to suit your preference. the recipe before you start–we promise it will be time • Move oven rack to bottom

8. 8

   Cut garlic into ⅛” slices. If you’re short on time,