Easy Peasy: Chicken & Peas w/ Lemon Buttter Sauce

Do you have a package of boring boneless chicken breasts in the freezer?
Do you have a bag of frozen peas?

Then make this dinner.

There is no real recipe here, just an idea.

I saw this on Jen's site and my mouth started to water.

I love peas, and I never could understand why kids don't.

Serve this with pasta or rice, or couscous. The sauce is wonderful.

I will make it easy for you and try and write out amounts, or else I know I will get emails complaining.

With the leftovers (if there are any), I suggest a Chicken Giambotta (or Chicken Murphy, as some call it).

Fry up some good Italian sausage and potatoes with onions, and cut the leftover chicken into chunks.
Use this sauce and the peas to create an even better dinner than the first one.

2 for 1.

Jen's Chicken & Peas w/ Lemon Butter Sauce (adapted from Last Night's Dinner):

4 boneless chicken breast halves
flour
salt & pepper
4 tbsp of butter
olive oil
1 cup of chicken stock (preferably homemade)
1 cup of defrosted frozen peas
juice and zest of a lemon

Mix the flour w/ salt & pepper in a pie dish.
Flatten out the chicken breasts and coat them in the flour, shaking off any excess.

In a large skillet, heat a tbsp of butter w/ some olive oil.
Add the floured chicken breasts and cook about 3 minutes on each side, until golden. Remove to a platter.

Deglaze the pan with the juice of a lemon, then add in the chicken stock. Simmer this liquid 1 minute, then add in the peas and chicken back into the pan. You may need to add some more broth, but a cup was fine for mine.

Simmer another 2 minutes, until the chicken is fully cooked thru. Swirl in 3 tbsp of butter at the end for richness.

Serve in bowls and mop up the sauce!

Yum.