Pan-fried chicken & shaken peas

Pan-fried chicken & shaken peas

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Ready in 30-35 minutes

Easy

Serves 4
Take a fresh look at chicken and try it pan-fried with shaken peas - smart enough for a dinner party

Nutrition and extra info

Nutrition: per serving

  • kcal426
  • fat20g
  • saturates9g
  • carbs13g
  • sugars1g
  • fibre5g
  • protein48g
  • salt0.64g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 boneless chicken breast, skin on (weighing about 175g/6oz each)
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 1 heaped tbsp horseradish cream
  • 4 tbsp crème fraîche, full or half fat
  • 350g frozen pea
  • ½ iceberg lettuce or 1 cos lettuce, shredded
  • pinch of sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp fresh mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • new potatoes, to serve
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

Method

  1. Drizzle the oil over the chicken and season. Heat a heavy-based frying pan and put the chicken in, skin side down. Fry on a high heat for 3-4 minutes until the skin is golden and crisp. Turn the chicken over and fry on a medium heat for a further 6-8 minutes until just cooked.

  2. Meanwhile, melt the butter in a pan. Add the onion and garlic and cook on a low heat until soft and transparent. Stir in the horseradish cream and crème fraîche and simmer for 2-3 minutes.

  3. Toss in the peas, lettuce and sugar and season well. Simmer for 2-3 minutes until the lettuce has wilted slightly, then remove from the heat and scatter in the mint. Divide the peas between hot plates, top with the chicken and serve with buttered new potatoes.

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Comments (3)

stoney's picture

The lettuce and peas are sublime; so easy but impressive. I could eat a dish of this all on its own.

suesmall's picture

I really enjoy this recipe - quick easy and delicious. I make it two or three times in the warmer months, and I use chicken thighs, bonein and with the skin on as I think they are much moister than breasts, and have more flavour.

stoney's picture

I left out the horseradish as I don't like the flavour, but this was still delicious. The lettuce and peas were a terrific accompaniment; very fresh and tangily creamy.

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