Chive Mustard Chicken With Sugar Snap Peas Recipes

SUGAR SNAP PEAS WITH CHIVES

Steps:

• Place peas in pot and add 1-inch water. Add a little salt, a teaspoon of sugar and a couple of pats of butter to the pot. Bring water to a boil. Reduce heat to simmer. Cover and cook until peas are tender but still bright green, 7 to 8 minutes. Remove from heat. Add chives. Transfer peas to a serving dish.

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS

Steps:

• Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
• Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
• Photography by Antonis Achilleos

LEMON CHICKEN WITH SUGAR SNAP PEAS

Steps:

• In a small bowl, mix together all the sauce ingredients except the lemon slices, then set aside.
• Heat a wok with the 2 tbsp oil. Season the chicken and sprinkle with the five-spice and flour. Shake off the excess, brown in batches, then remove from the pan. Add the remaining 1 tsp oil and the ginger, and sizzle for 1 min. Add the sugar snap peas and the chicken. Toss for a few mins, then add the sauce and lemon slices. Keep tossing for 2-3 mins or until the chicken is cooked through and the sauce is thick. Serve with the spring onions sprinkled over.

CHICKEN WITH SUGAR SNAP PEAS & SPRING HERBS

Steps:

• Note: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted-they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking).
• Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
• Sprinkle both sides of the chicken with the remaining 1 tablespoon flour.
• Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
• Increase heat to high; stir the broth mixture and add to the skillet along with snap peas, artichoke hearts and sprouted beans.
• Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, about 3 minutes.
• Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.
• Enjoy!

CHICKEN AND SUGAR SNAP PEA SAUTE

Steps:

• In a nonstick skillet, heat 1/3 of oil over high heat.
• Add peas and stir fry until bright green, 2-3 minutes.
• Remove from pan and set aside in bowl.
• Place flour in shallow pan.
• Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
• Discard leftover flour.
• In same skillet, heat remaining oil over high heat.
• Add chicken and cook, stirring, until lightly browned, about 4 minutes.
• Transfer chicken to bowl with peas.
• Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
• Reduce heat to medium and return chicken and peas to skillet.
• Cook until just heated through.
• Add parsley, juice and zest.
• Adjust seasoning with salt and pepper.
• Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
• Any of your favorite veggies would do.
• This also goes well with rice.

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE

Steps:

• 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
• 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
• 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
• 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
• 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
• Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
• For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.

FRIED CHICKEN SALAD WITH SUGAR SNAP PEAS AND GREEN-GODDESS RANCH

Steps:

• Whisk together yogurt and mayonnaise. In another bowl, toss chicken with 1/2 cup yogurt mixture; season with salt and pepper. Let stand 15 minutes (or refrigerate, covered, up to 2 hours).
• Whisk garlic, lime zest and juice, mustard, herbs, 1/2 teaspoon salt, and oil into remaining 1/2 cup yogurt mixture (it should have a pourable consistency; if too thick, whisk in water, 1 teaspoon at a time). Cover and refrigerate until ready to use.
• Stir together panko and cheese in a pie dish or other wide, shallow vessel to combine. Dredge a few chicken pieces at a time in mixture to coat; pat to adhere.
• Add enough oil to a medium nonstick skillet to reach 1/4 inch up sides. Heat over medium-high until a panko crumb sizzles immediately when tossed in.
• Working in batches, add chicken to oil and cook, flipping halfway, until golden brown all over and cooked through, 4 to 5 minutes a batch. Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Let cool slightly.
• Toss lettuce, fennel, and snap peas with a drizzle of oil. Divide among plates and top with fried chicken, chile, and avocado. Serve, with dressing alongside.

CHICKEN AND SNAP PEAS

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until deep golden, 8 to 10 minutes. Flip chicken and remove pan from heat. Tilt pan slightly and carefully remove fat with a spoon. Return pan to heat and add garlic, vinegar, sugar, and red-pepper flakes. Bring to a boil, then transfer pan to oven. Bake 17 minutes. Add snap peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil, and serve.

THAI CHICKEN WITH SUGAR SNAP PEAS

Steps:

• Pour 1/4 cup dressing over chicken in medium bowl; mix lightly. Refrigerate 1 hour to marinate.
• Meanwhile, whisk remaining dressing with peanut butter, honey, soy sauce and crushed pepper until blended. Reserve for later use.
• Cook spaghetti as directed on package, omitting salt. While spaghetti is cooking, remove chicken from marinade; discard marinade. Cook and stir chicken in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink. Add peas; cook and stir 3 min. or until chicken is done. Remove skillet from heat.
• Drain spaghetti. Add to chicken mixture along with the reserved dressing mixture; mix lightly.

CHIVE-MUSTARD CHICKEN WITH SUGAR SNAP PEAS

Steps:

• 1. Combine flour, salt and pepper in a shallow bowl. Lightly dredge chicken breasts in flour mixture. Reserve remaining flour mixture. 2. In a small bowl, combine wine and mustard; stir in broth. 3. In a large skillet, heat 1 table-spoon oil over medium-high heat. Add chicken breasts and saute until golden, about 2 minutes a side. Transfer to a plate. 4. Add remaining 1 tablespoon oil to skillet. Reduce heat to medium, add shallots and cook about 30 seconds. Stir in reserved flour mixture and cook until dissolved, about 30 seconds. Add wine mixture and bring to a boil over high heat, stirring constantly. 5. Return chicken to skillet with any juices that have accumulated on the plate. Reduce heat to medium low, cover and simmer until chicken is just cooked, about 2 minutes a side. Place a chicken breast on each of four dinner plates. 6. Add peas to skillet and return sauce to a boil over high heat. Cover, reduce heat to medium low and simmer until peas are crisp-tender, about 1 minute. Stir in chives. Divide peas among plates and spoon sauce over chicken. Calories : 348 per serving