The chicken in this recipe is your regular old breaded and sauteed chicken, so that’s easy. What makes this sing (as you might have guessed) are the lovely peas, cooked ever so quickly in a nice amount of butter with some fresh chopped shallots. Ladle the buttery fresh pea sauce over the crispy chicken and ,well, I don’t know anything else that tastes more like springtime.
Can the first baby rosebuds be far behind? I don’t think so! Happy fresh pea springtime.
- 4 chicken breast halves, pounded thin
- ¼ cup flour
- 2 eggs, beaten
- ½ cup fresh bread crumbs
- Salt and pepper
- ¼ cup canola oil
- 2 cups fresh peas
- 1 shallot, sliced thinly
- 1 stick butter
- Salt and freshly ground pepper to taste
- Heat canola oil in a large skillet over medium high heat.
- Dip the chicken first into the flour, then the egg and finally the breadcrumbs, pressing them slightly so they stick. Gently lay them into the hot oil and cook until golden, about 4 minutes per side. Remove and set aside, covering with foil to keep warm.
- Cook peas in boiling water for 1 minutes and drain.
- Melt butter in a medium sized skillet over medium heat. Add shallots and peas and cook until shallots are softened, about 2-3 minutes.
- Season to taste with salt and pepper. Divide chicken among plates, top with pea sauce (make sure you get some of the melted butter in each spoonful) and serve!