Chicken Vesuvio for Two

I had potatoes to use up, plus chicken breasts and frozen peas in the freezer, so this recipe just made sense.  It was easy and delicious.  I thought the sauce was very flavorful.

Chicken Vesuvio
From The Complete Cooking for Two Cookbook
Serves 2

Ingredients:
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

Directions:
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.