• 2 chicken thighs pounded thin
  • 2 tbsp flour
  • 1/4 cup broth
  • 1 tablespoons extra-virgin olive oil (divided)
  • 1 cups mushrooms,  sliced
  • 1/4 cup diced onions
  • 2 garlic cloves chunked
  • 1/3 cup package frozen peas
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon rind
  • 2 tbsp minced fresh tarragon or 1/2 tsp dried
  • Salt and pepper to taste


Add 1 tbsp olive oil to large pan. Pound chicken thighs and  dust both sides of thighs with flour. Add 2 tbsp olive oil to pan and turn to medium/ high heat. Once the oil is hot add chicken thighs. Cook for 3 minutes. Then flip and cook an additional 3 minutes. Remove thighs from pan and set aside. Put 1 tbsp oil into pan. When oil is hot add garlic and onions (scrape up any brown bits or flour) Cook for 2 minutes. Add mushrooms and peas. Cover and cook for 4 minutes. Return thighs to pan and pour in 1/2 cup broth, lemon juice and rind Stir gently. Cook uncovered for 3 minutes. Stir in tarragon, salt and pepper. Cover and cook for 5-8 minutes until chicken is cooked throughout.

Serves 2

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