Chicken breast, artichoke and petits pois sauté: Food24: Recipes

Chicken breast, artichoke and petits pois sauté

Recipe from: - Fairlady 9/30/1998

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Ingredients

500

g

chicken breast fillets, sliced diagonally
30

ml

butter
15

ml

olive oil
1

onion, diced
250

ml

brown rice, cooked
400

g

artichokes, drained and quartered
250

g

petits pois
1

lemon, grated peel
5

ml

dried tarragon
5

ml

mustard powder
salt and milled black pepper to taste

Method

Pat chicken breasts dry on paper towels. Heat butter and oil in a large frying pan. When hot but not smoking, add onion and sauté until limp, about 5 minutes. Add chicken pieces, a few at a time. Stir-fry for a minute or two, then turn out onto a bed of cooked rice. Continue until all chicken is cooked. Add artichokes, a little extra butter and oil to the pan and cook briefly. Add peas, lemon peel, tarragon and mustard, season with salt and pepper and cook until piping hot. Spoon over chicken and serve immediately.

Servings: Change Serving

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Defrosting meat
The best way to defrost meat is to plan ahead a bit and place the meat in the refrigerator overnight. Larger items may take two nights.

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