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Carla Hall's Smothered Lemon Chicken with Peas and Carrots

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This is one of Carla Hall's favorite recipes.
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by : Carla Hall
It's one of Carla Hall's favorite recipes, so obviously you should try it!
For a printable version of this recipe, click the PRINT button in the upper right hand corner
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things you'll need.
ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 boneless/skinless chicken breasts
  • Salt and pepper (to taste)
  • 1 Yellow onion (thinly sliced)
  • 1 lemon (for the lemon zest)
  • 1 bunch parsley
  • 1/2 cup Chicken stock
  • 1/2 cup milk
  • 1 box frozen peas
  • 1 carrot (sliced into coins)
  • 1 box frozen pearl onions
  • 1 bunch tarragon
  • 2 tablespoons butter
  • 1 sprig of thyme
  • 1 tablespoon flour
kitchenware
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  • measuringcupsset4png
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  • zesterpng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 2 tablespoons extra-virgin olive oil
    4 boneless/skinless chicken breasts
    1 Yellow onion (thinly sliced)
    Salt, to taste
    instructions Saute chicken in olive oil. Add onions and a dash of salt.
  • step 2
    ingredients 1/2 cup Chicken stock
    1/2 cup milk
    1 tablespoon flour
    instructions Remove chicken. Keep cooking onions until tender. Add stock and milk and dust with flour.
  • step 3
    ingredients 1 lemon
    1 bunch parsley
    instructions Once stock and milk are hot, add lemon zest, then add chicken back and cook until it's done. (you can add some peas if you like). Add some parsley.
  • step 4
    ingredients 1 box frozen peas
    1 carrot (sliced into coins)
    1 box frozen pearl onions
    2 tablespoons butter
    instructions Sweat carrots in butter until tender. Add pearl onions and peas. ("Sweat" means to cook slowly over low heat in butter, usually covered, without browning)
  • step 5
    ingredients Salt and pepper (to taste)
    1 bunch tarragon
    Zest from lemon used earlier
    Sprig of thyme
    instructions Season chicken with salt and pepper, lemon zest, thyme and tarragon.Plate and serve with peas, carrots and pearl onions
  • print recipe 
 

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