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Chicken with Onion Gravy and Tiny Field Peas

Chicken with Onion Gravy and Tiny Field Peas

Perfect for Sunday supper.

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4 servings

Ingredients

  • 1 tbs. butter
  • 2 tbs. vegetable oil, divided
  • 1 large yellow onion, sliced thin
  • 1 tbs. flour
  • 2 cups chicken broth
  • 1 tbs. Worcestershire sauce
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. white pepper
  • 1 whole (skinless, boneless) chicken breast
  • 2 cups cooked white rice
  • 1 (15 oz.) can Margaret Holmes Fancy Tiny Field Peas
  • 1/4 tsp. Cajun (or all purpose) seasoning
  • 1 tbs. freshly chopped parsley

Directions

  1. Melt butter and 1 tbs. oil in a large skillet (medium heat); add sliced onion and cook or 5 minutes (stirring occasionally).
  2. Whisk in flour to coat onions and immediately stir in chicken broth. Allow to simmer for an additional 5 minutes then stir in Worcestershire sauce, lemon juice and white pepper.
  3. In a separate (small) skillet heat remaining oil and sauté chicken for 5 minutes per side. Cut chicken into cubes and add to the gravy. Simmer for 15 minutes on low heat.
  4. Stir together the cooked rice, Margaret Holmes Fancy Tiny Field Peas and Cajun seasoning; transfer to a heated serving platter.
  5. Spoon chicken and gravy over the rice and peas, and sprinkle with parsley.

This recipe uses the following products:

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