Chicken with Mushrooms and Peas 

Ingredients:

• 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

Instructions: 

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