Don’t be fooled by how simple this dish looks - it is packed with flavor!
4 chicken breasts
4 tablespoons Olive Scene Eureka Lemon Olive Oil, divided
1 lb pea pods
2 tablespoons minced garlic
1/4 cup white wine
Sea salt and freshly ground pepper
Between sheets of wax paper, pound the chicken breast to even thickness.
Season the chicken with salt and pepper and set aside
Wash and drain well the pea pods.
Heat a heavy skillet over medium high heat and add 2 tablespoons of Eureka Lemon Olive Oil to the hot pan. Sear the chicken breasts for 2 minutes per side to brown, then remove.
Add the remaining 2 tablespoons of Eureka Lemon Olive Oil and the pea pods to the hot skillet, and sear, shaking the pan to move the pods around the pan.
Add the garlic and cook just until the garlic is soft and the pea pods are still firm.
Add the wine, and cook for 1 minutes to pick up any bits on the pan, and reduce the wine slightly.
Reduce the heat to medium, add the chicken back to the skillet, moving the pea pods around so the chicken is in the wine, and cook until chicken is cooked through (160 degrees on an instant read thermometer) This will take 5-10 minutes depending on the thickness of the chicken.
Remove chicken to serving dish and surround with the pea pods.
*We make this chicken all year long, changing up the vegetables we use. It is wonderful with broccoli or cauliflower in the winter, and any local vegetables during the summer.