I love summer and it's endless bounty of fresh vegetables. I love coming up with new ways to incorporate them into chicken dishes to make them more interesting. My husband, who really only likes plain dishes really loved this one. It is family tested, loved and approved!
1In a wide, small dish whisk flour, kosher salt and pepper. Coat chicken breast. Cook butter peas according to instructions. Drain and set aside.
2Heat oil in large skillet over med-high heat and cook chicken until golden brown on one side, approximately 6 minutes. Turn the chicken over and cook until golden brown another 6 minutes. Take chicken out of skillet; set aside cover and keep warm.
3Add onion and garlic to skillet and cook stirring about 3 minutes. Add the wine to the skillet and simmer, scrapping up any brown bits 1-2 minutes. Add the chicken stock, return to a boil then reduce heat. Add chicken back into the skillet and continue to simmer until chicken is cooked through about 7-8 minutes.
4At about 6 minutes, add asparagus and butter peas( you will have more butter peas than you need - add as much as you want according to your own taste). Cook, stirring occasionally until tender.
5Stir together sour cream and lemon juice. Remove skillet from heat. Add sour cream mixture to skillet and stir to incorporate.