CHICKEN AND SUGAR SNAP PEA SAUTE

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Chicken and Sugar Snap Pea Saute image

Adapted from the Culinary Institute of America. A family favorite that I have tweaked for our tastes. A great light summer supper!! This is also very tasty with shrimp in lieu of the chicken.

Provided by jbe467

Categories     One Dish Meal

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.

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