4 boneless, skinless chicken breasts, (about 2 lb.)
3/4 tsp. salt
1/4 tsp. pepper
2 tbsp. Olive oil
4 oz. finely diced Canadian bacon
1 medium chopped chopped
1 c. dry white wine
1/2 tsp. dried sage
1 10oz. pkg. frozen peas, defrosted
Rinse the chicken and pat dry.
Mix the salt and pepper together and season the chicken with it. In a Dutch oven type pot, heat the oil over a medium/high heat. Add the bacon and onion and cook for 2 minutes, or until the onion is softened. Add the chicken breasts and cook for 3 - 4 minutes on each side, until lightly browned. Add the wine and the sage and stir lightly. Cover, reduce the heat to low, and simmer for 25 minutes, or until the chicken is fork tender.
Add the peas and cook 5 - 7 minutes more. Season with additional salt and pepper, if needed.
Makes 4 servings.
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