Recipes Chicken Breasts with Potatoes and Mashed Peas 5.0 (4,994) 1 Review Marcia Kiesel browns chicken breasts in butter on the stove before roasting them in the oven; the butter enriches both the chicken and browned pan juices, which become a base for the flavorful sauce. As a delicious accompaniment, she mashes minty green peas and mixes them in with whole ones. More Recipes for Chicken Breasts By Marcia Kiesel Updated on June 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Dana Gallagher Active Time: 30 mins Total Time: 1 hrs 45 mins Yield: 4 Ingredients 2 pounds fingerling potatoes, scrubbed and halved lengthwise 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 3 tablespoons unsalted butter, plus 2 tablespoons chilled Four 3/4-pound chicken breast halves on the bone 2 large thyme sprigs, plus 2 teaspoons chopped thyme 1/2 cup plus 2 tablespoons dry white wine 1/2 cup chicken stock or low-sodium broth Two 10-ounce packages of frozen baby peas 1 tablespoon finely chopped mint Directions Preheat the oven to 425°. On a large rimmed baking sheet, toss the halved potatoes with the olive oil and season with salt and pepper. Roast the potatoes for about 35 minutes or until tender and browned. Set the potatoes aside. Reduce the oven temperature to 350°. Meanwhile, in a large ovenproof skillet, melt the 3 tablespoons of butter. Season the chicken breast halves with salt and pepper and add to the skillet, skin side down, along with the thyme sprigs. Cook over moderately low heat until the skin is well browned, about 15 minutes. Turn and cook for 5 minutes longer, basting occasionally with the pan juices. Transfer the chicken to the oven and roast for about 15 minutes, until cooked through. Add the chicken to the potatoes and keep warm. Reserve 3 tablespoons of the melted fat from the skillet. Pour off the remaining fat from the skillet and discard the thyme sprigs. Add 1/2 cup of the wine to the skillet and boil over moderately high heat, scraping up the browned bits, until reduced by half, about 2 minutes. Add the chicken stock and boil until slightly thickened, about 3 minutes. Remove from the heat and stir in the chopped thyme and 2 tablespoons of chilled butter, 1 tablespoon at a time. Season with salt and pepper. Bring a large saucepan of water to a boil. Add the green peas, cover and cook over moderate heat, stirring occasionally, until tender, about 3 minutes. Drain the peas, transfer half to a food processor and coarsely puree. Stir the puree back into the remaining peas. Add the reserved fat from the skillet along with the remaining 2 tablespoons of wine and the mint. Season with salt and pepper. Transfer the chicken breasts and potatoes to plates. Spoon the mashed peas alongside and serve with the pan sauce. Suggested Pairing Dry white sparkling wine. Made in the same way as Champagne (with a secondary fermentation inside the bottle to produce bubbles) and often with the same grape varieties (Chardonnay, Pinot Noir and Pinot Meunier), these crisp sparkling wines can be nearly as complex as Champagne—and are much less expensive. Rate it Print