Chicken breast and peas recipe

Add peas and stir fry until bright green 2-3 minutes. Cook over moderately low heat until the skin is well browned.

DIRECTIONS In a nonstick skillet heat 13 of oil over high heat.

Chicken breast and peas recipe. DIRECTIONS In a nonstick skillet heat 13 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. 16 oz chicken could be boneless breast thighs or bone-in legs 1 large onion chopped 16 oz frozen peas 2 tablespoons tomato paste OR 12 cup tomato sauce OR one small can of diced.

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. Cut chicken breast in strips and season with salt and pepper.

In a large pan sear chicken strips in olive oil until just sealed but not completely cooked approximately for 5-7 minutes. Remove to a plate. Add sliced pepper and stir fry over medium-high heat until slightly charred but still crispy.

After 20 minutes remove chicken from oven and add the peas and onions. Turn chicken so that the skin side is up and make sure the chicken is sitting on top of the peas so that the skin can brown. Raise oven temperature to 400 degrees and Cook for about.