Peas are at the height of their season right now. I’ve been scooping them up every chance I get, at the farmer’s market, at the local stand…pounds and pounds of peas. I come home and stand at the counter, snipping and snapping and getting them ready as the big pot of water comes to a boil. After 30 seconds or so in the water I strain them and drop the perfectly green goodness into ice water. When strained again, I divvy then up in bags and pop them in the freezer to be enjoyed later on.
Last week I had the most amazing dinner: Chicken with peas and mint. It was so yummy I thought it was a perfect thing to share.
Chicken and Peas with Mint
1 Chicken breast sliced thin
1/4 c. onion, diced
1 1/2 cups peas (thawed)
2 T. fresh mint, chopped
1 T. fresh oregano, chopped
- Drizzle olive oil in a hot saute pan. Drop onions in and cook until translucent (about three to five minutes).
- Add sliced chicken, a pinch of salt and pepper. Stir.
- When chicken is nearly cooked (about two minutes) add peas and stir.
- Let cook until peas are warmed through. Add mint and oregano and stir through.
I added a dollop of butter at the end for a super tasty finish.