Chicken breast, artichoke and petits pois sauté

Recipe from: 9/30/1998 12:00:00 AM
Ingredients 11
Servings 4
Time

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.
 

Read more on: poultry
 

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