Chicken With Sage And Peas Recipe
Ingredients
| Chicken breast halves | 4 Pound, pounded | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| 4 ounces pancetta or Canadian bacon, finely diced | ||
| Onion | 1 Medium, chopped | |
| Dry white wine | 1 Cup (16 tbs) | |
| Dried sage | 1 Tablespoon, minced | |
| 1 10-ounce package frozen peas, defrosted | ||
Directions
1. Rinse chicken and pat dry. Season lightly with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Add pancetta and onion and cook 2 minutes, or until onion is softened. Add chicken breasts and cook 3 to 4 minutes on each side, until lightly browned.
2. Add wine and sage. Cover pan, reduce heat to low, and simmer 25 minutes, or until chicken is fork tender. Add peas and cook 5 minutes longer. Season with additional pepper and salt, if needed.
2. Add wine and sage. Cover pan, reduce heat to low, and simmer 25 minutes, or until chicken is fork tender. Add peas and cook 5 minutes longer. Season with additional pepper and salt, if needed.
Chef
