Recipe by jbe467
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.
Top Review by Paris D
Fantastic! This is so bright and fresh and lemony. We LOVED it!! Ours did not turn out like a stew, but we spent around 7-9 minutes reducing the chicken stock. It coated the peas perfectly.
- 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
Directions See How It's Made
- 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.