Saturday, July 19, 2008

Chicken and Peas in Herb Sauce

We all need lots of chicken dishes in our bag of tricks. Here is one I have made for 40 years. It a relatively quick, simple tasty comfort food recipe. Pair it with a good white wine, a salad, and some glazed carrots for a hardy meal. Perhaps you might spoil your guests with a spiced baked apple with a scoop of vanilla icecream for dessert.



  • 2 pounds boneless skinless chicken breast
  • 1 pound mushrooms sliced
  • 1 medium yellow onion cut into crescents
  • 2 cloves garlic microplaned or crushed and chopped
  • ½ cup flour for dredging the chicken
  • 1 ½ cup frozen peas thawed
  • ¼ cup slivered almonds for garnish
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 ½ cup chicken broth
  • 1 cup dry white wine
  • 1 ½ cup half and half
  • 1 teaspoon fresh thyme
  • ½ teaspoon dried tarragon
  • kosher salt to taste
  • fresh cracked black pepper to taste


  1. Slice the mushrooms and onion.
  2. Microplane or crush and fine chop the garlic.
  3. Cut the chicken into bite sized pieces.
  4. Dredge the pieces in flour seasoned with salt and pepper.
  5. Heat a large sauté pan over medium heat.
  6. Heat the olive oil in the pan till it is hot.
  7. Add the onions and mushrooms to the pan.
  8. Cook them a few minutes and add the garlic.
  9. When the onions turn color remove the vegetables from the pan.
  10. Sauté the chicken in the flavored oil.
  11. Cook the chicken until golden brown.
  12. Pour in the wine and stir to deglaze the pan.
  13. Add the chicken broth and stir well.
  14. Mix in the onions and mushrooms and peas.
  15. Add the thyme and tarragon to the mix.
  16. Pour in the half and half.
  17. Stir till it thickens, add the butter to make the sauce shiney.
  18. Season with salt and pepper to taste.
  19. Remove from the pan to a Serving dish.
  20. Garnish with the almonds.
  21. Serve with rice or kluski noodle.

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