Tuscan Garlic Chicken Skillet
2 tablespoons olive oil, divided
6 boneless skinless chicken thighs
1 ½ lb. Small red potatoes, cut in half
4 cloves garlic, minced
½ teaspoon minced fresh rosemary
½ teaspoon dried oregano leaves
¾ cup fat-free reduced-sodium chicken broth
½ cup dry white wine
¼ cup Tuscan House Italian Dressing
1 cup frozen peas
¼ cup grated parmesan
Heat one tablespoon oil in a large nonstick skillet on medium-high heat. Add chicken; cook three minutes on each side or until browned on both sides. Transfer to plate and cover to keep warm. Add remaining oil and potatoes, cut-sides down, to skillet; cook on medium heat 7 minutes on each side or until potatoes are golden brown - stir in garlic, rosemary and oregano for the last minute of cooking time. Add broth, wine and dressing to the skillet; stir to scrap browned bits from the bottom of pan. Bring to boil; cover and simmer on medium-low heat 10 minutes, stirring occasionally. Return chicken to skillet; simmer 5 minutes or until potatoes are tender and chicken is done. Transfer chicken and potatoes to platter with slotted spoon, cover to keep warm. Bring liquid in skillet to a boil on medium-high heat; cook 5-7 minutes or until reduced to about ¾ cup. Stir in peas and cook one minutes or until heated through, stirring occasionally. Spoon over chicken and potatoes, sprinkle with cheese.
