Tuscan Garlic Chicken Skillet

1. 1

   1. Heat 1 T. oil in large nonstick skillet on med-high heat. Add chicken; cook 3 min. on each side or until each thigh is browned on both sides. Transfer to plate; cover to keep warm.

2. 2

   2. Add remaining oil and potatoes, cut-sides down, to skillet; cook on med. heat 7 min. on each side or until potatoes are golden brown, stirring in garlic, rosemary and oregano for the last minute. Add broth, wine and dressin; stir to scrape browned bits from bottom of skillet. Bring to boil; cover. Simmer on med-low heat 10 min., stirring occasionally. Return chicken to skillet; simmer 5 min. or until potatoes are tender and chicken is done. Transfer chicken and potatoes to platter with slotted spoon, reserving liquid in skillet; cover chicken and potatoes to keep warm.

3. 3

   3. Bring liquid in skillet to boil on med-high heat; cook 5-7 min. or until reduced to about 3/4 c. Stir in peas; cook 1 min. or until heated through, stirring occasionally. Spoon over chicken and potatoes; sprinkle with cheese.

* Per serving · 4 servings · Values may vary.