Best Pan Fried Chicken Shaken Peas Recipes

Chicken and Sugar Snap Pea Saute image

Provided by jbe467

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
3/4 lb sugar snap pea, trimmed of stem ends and strings
1/3 cup flour
1 lb boneless skinless chicken breast, trimmed of fat
1/4 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
14 1/2 ounces low sodium chicken broth
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 lemon, juice of
1 tablespoon freshly grated lemon, zest of

Steps:

In a nonstick skillet, heat 1/3 of oil over high heat.
Add peas and stir fry until bright green, 2-3 minutes.
Remove from pan and set aside in bowl.
Place flour in shallow pan.
Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
Discard leftover flour.
In same skillet, heat remaining oil over high heat.
Add chicken and cook, stirring, until lightly browned, about 4 minutes.
Transfer chicken to bowl with peas.
Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
Reduce heat to medium and return chicken and peas to skillet.
Cook until just heated through.
Add parsley, juice and zest.
Adjust seasoning with salt and pepper.
Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
Any of your favorite veggies would do.
This also goes well with rice.

Southern Fried Chicken with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 whole chicken, cut into 8 pieces
1 tablespoon poultry seasoning
2 eggs, whisked
3/4 cup milk
1 cup all-purpose flour
Vegetable oil, for frying
Salt and freshly ground pepper
Salt and freshly ground pepper
Buttered Mashed Potatoes, recipe follows
Sauteed Peas and Tomatoes, recipe follows
2 large white potatoes, peeled and cubed (recommended: Russets)
2 tablespoons butter
Salt and pepper
Salt and pepper
1 1/2 cups fresh peas
1 tablespoon butter
1 cup diced tomatoes

Steps:

Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.