poultry essentials: chicken, creamy onions, & peas

How To Make poultry essentials: chicken, creamy onions, & peas

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  1

  PREP/PREPARE
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  2

  You will need a skillet (with a lid) large enough to hold all the ingredients.
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  3

  Gather your ingredients (mise en place).
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  4

  Slice up the onion, and cut the chicken breast in half, latterly.
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  5

  Add the oil and butter to a skillet, over medium heat.
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  6

  Season the chicken breast with salt and pepper.
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  7

  When the foaming subsides, add the chicken breast, and allow to cook without moving for 3 – 4 minutes.
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  8

  Flip, and cook for an additional 3 – 4 minutes.
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  9

  Chef’s Tip: If you attempt to flip the breast, and it is still sticking to the skillet, it is not ready to be turned. Wait 20 or 30 seconds, and try again, until it releases easily from the pan.
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  10

  Remove the chicken and reserve, then add the wine, and use a wooden spoon to scrape up the brown bits on the bottom of the pan (fonds), about a minute.
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  11

  Add the onions and garlic to the pan.
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  12

  Let simmer for 2 minutes, and then add the chicken stock.
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  13

  Allow to simmer until the liquid has been reduced by three quarters, about 5 – 7 minutes. Then add the cream, peas, and tarragon.
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  14

  Reduce heat to low and lightly simmer for 2 – 3 minutes.
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  15

  Return the chicken breasts to the pan, then cover, and simmer for 2 – 3 minutes.
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  16

  PLATE/PRESENT
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  17

  Slice the chicken, lay on a bed of pasta, then ladle on some of that yummy onion, pea, and cream sauce. Enjoy.
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  18

  Keep the faith, and keep cooking.
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