Chicken and Peas
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
465 kcal
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Course
Main Course
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Cuisine
American
Chicken and Peas
Description
This dish begins with seasoning and pan-frying boneless, skinless chicken breasts in olive oil to an internal temperature of 165°F for optimal juiciness. Cooking two breasts at a time prevents crowding, ensuring even searing and doneness. After removing chicken, the pan is deglazed with chicken stock and white wine, lifting flavorful browned bits. Cream cheese with chive and onion is stirred in, lending a tangy, creamy consistency. A slurry of cornstarch and cold water is added to thicken the sauce, which is stirred until it coats the back of a spoon, producing a rich, smooth texture.
Frozen garden peas provide a subtle sweetness and pop of color, complementing the savory chicken and creamy sauce. This results in a mild, comforting entrée suitable for various palates.
The recipe highlights the importance of not overcrowding the pan to ensure even chicken cooking. Serving suggestions could include pairing with rice or mashed potatoes to soak up the sauce, enhancing the meal.
Ingredients
- 24 oz chicken breast 4 x 6oz breasts, boneless, skinless
- 16 oz garden peas frozen
- 7 oz cream cheese with chive and onion
- 16 oz chicken stock preferably roasted chicken stock
- 6 oz white wine dry
- 1 tbsp olive oil
- 1 tbsp cornstarch
Instructions
- Heat oil in a skillet or deep frying pan. Season each side of chicken using salt and pepper. Add the chicken once the oil is hot (between 300-350 degrees F). Fry 2 breasts at at time rather than overcrowd the skillet.
- Flip each chicken breast over, after about 8-11 minutes. If the chicken breasts are plump, turn them vertically in the skillet to seer and cook the sides of each breast. Once an internal temperature of 165 degrees F has been reached, then remove the chicken breasts from the skillet and place them on a plate.
- Pour in the chicken stock. Using a whisk scour the bottom of the pan to remove any stuck on chicken bits.
- Add the white wine and stir.
- Empty the contents of the cream cheese container and stir.
- Add some cold water to the cornstarch to make a slurry. Then add it to the skillet, stirring continuously to avoid lumps.
- Once the sauce has thickened, test it to see if it coats the back of a spoon. If not (too thin), add more cornstarch one teaspoon at a time until desired thickness is reached. If there are lumps, use a stick blender to pulverize them.
- Add the frozen peas to the sauce and stir.
- Return the chicken to the skillet to heat through. Add in any juices that collected on the plate. Serve immediately.
Notes
- Cook chicken breasts in batches to avoid overcrowding the pan, promoting even cooking and searing.
- Ensure chicken reaches an internal temperature of 165°F for food safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 6oz | |
| Calories | 465kcal | 23% |
| Carbohydrates | 22g | 7% |
| Protein | 46g | 92% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 143mg | 48% |
| Sodium | 683mg | 28% |
| Potassium | 985mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 11295IU | 226% |
| Vitamin C | 15mg | 17% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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