Chicken and peas go pretty well together, especially at dinner time. This recipe is ready in under 20 minutes and will have all the mouths at your table well fed.
This meal serves between 2 and 4 people, depending on how big your portions usually are. In my case, I could easily eat half of this thing.
Besides peas, it also includes mushrooms and some garlic. Here’s everything you need to make this recipe:
3 tbsp all-purpose flour for the Chicken peas
1 LB boneless, skinless chicken breast cutlets
3 tbsp olive oil
1 (8 oz) pkg Sliced White Mushrooms
1 tbsp minced garlic
⅓ cup low-sodium chicken broth for the Chicken and peas
1 cup frozen peas
At the beginning, it’s a good idea to run your chicken under cold water and then pat it dry with a paper towel. There’s probably going to be a lot of chicken juice on them, so it’s good to do that. On a separate plate, coat the chicken with 1 tablespoon of olive oil, really lather it on there well.
Season the chicken with salt, pepper, and poultry seasoning on the plate.
Place the flour in a large dish and coat the seasoned chicken breasts with the flour.
Step 2 for the Chicken and Peas
In a 12-inch nonstick skillet, heat the oil on medium-high. Add chicken and cook 2 min. per side, until browned. Transfer to a plate. To skillet, add the mushrooms and garlic. Cook 3 min., stirring often. Sprinkle in any remaining flour from dish.
Cook 30 seconds, stirring often.
Stir in the 1/3 cup of broth. Heat to a boil on high, scraping up any browned bits.
Add the 1 cup of peas.
Season with salt and pepper. Return chicken to skillet. Reduce heat to medium. Cover skillet and cook 3 min until chicken peas are cooked thoroughly.