RECIPE #211, DAY #279
ORIGINAL RECIPE: Just from growing up in the 80s*
TIMING: 20 minutes
DIFFICULTY: Pretty easy
TOOLS: Nothing special, just a wide, deep skillet, a whisk, and a pot to boil in
COOK TYPE: Stovetop
HEALTH: Chicken and peas counts as an okay family dinner. It’s not tipping the health meter one way or the other, really. When you pair it with pasta, though, it tips more toward the negative side. A whole grain would be better, but it would also not be very 1980s.
EXPERIENCE: We walked in the door after a week of squatting at Grandma’s while our house was being shown (26 times in 3 days). I had pared back the pantry severely and let most of the groceries run out in order to make the house look more spacious and quaint. There were chicken breasts in the freezer and that was about it. So, with only the scrounging of frozen peas, flour, butter, and the half-and-half I brought home with me, I whipped this up for an easy family supper.
- In a wide, deep skillet over medium-high heat, melt 3 tablespoons unsalted butter. Add 1 diced onion and saute for a few minutes until it wilts. Push onion to the side and add 2 diced chicken breasts and cook until evenly browned.
- Reduce heat to medium. Add 4 tablespoons all purpose flour and stir for 1 minute. Add salt, ground black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon dried basil. Whisk in 2 cups chicken broth and the zest of 1/2 lemon.
- Bring to a simmer and cook, whisking occasionally, until sauce has thickened and chicken has cooked through. Add 1 1/2 cups frozen peas and cook until peas are hot. Add 1 cup half-and-half and simmer again until sauce has re-thickened.
- Remove from heat and squeeze in 1/2 lemon. Taste for seasonings and serve over egg noodles or rice, sprinkled with plenty of parsley.
Serve over egg noodles or rice. Would be nice with a Midwestern salad of iceberg lettuce, cucumber, and tomatoes with Italian dressing. And a glass of milk.
*Recipe has been changed from the original.