From The Complete Cooking for Two Cookbook
2 (6-8 oz) boneless, skinless chicken breasts
salt and pepper
1/4 cup flour
5 teaspoons olive oil
12 ounces red potatoes, cut into 1" pieces
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon minced rosemary
1 cup chicken broth
1/4 cup dry white wine
1/2 cup frozen peas, thawed
2 tablespoons unsalted butter, chilled
1 teaspoon lemon juice
Pat chicken dry and season with salt and pepper. Working with one breast at a time, dredge chicken into a shallow dish of flour.
Heat 1 tablespoon oil in a skillet over medium-high heat. Brown chicken lightly, 3-4 minutes per side; transfer breasts to a plate and wipe skillet clean.
Heat remaining 2 teaspoons oil in the skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in the garlic, oregano, rosemary, and a pinch of salt; cook until fragrant, about 30 seconds. Stir in the broth and wine, scraping up any browned bits with a wooden spoon.
Nestle browned chicken into potatoes, add any accumulated juices, and bring to a simmer. Reduce heat to medium-low, cover, and simmer about 15 minutes, flipping chicken halfway through cooking, until it registers 160º. Transfer chicken to a serving platter and loosely tent with foil.
Increase heat to medium and continue to simmer potatoes and sauce, uncovered, until potatoes are tender, about 5 more minutes. Off heat, stir in the peas, butter, and lemon juice, and season with salt and pepper to taste. Serve over the chicken.