Chicken with Mushrooms and Peas 

Ingredients

• 1 chicken thigh (pounded thin)
• 1 tbsp flour
• 2 tbsp broth
• 2 tsp olive oil (divided)
• ½ cup mushrooms (sliced)
• 2 tbsp onions (diced)
• 1 garlic clove (chopped)
• 2 ½ tbsp peas (frozen)
• 1 tbsp lemon juice (freshly squeezed)
• 1 ½ tsp lemon rind
• 1 tbsp fresh tarragon (minced)
• salt and pepper (to taste)

Instructions

1. Pound chicken thigh and dust both sides of thigh with flour.
2. Add half the 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.
3. Put the remaining oil into pan. When oil is hot add garlic and onions (scrape up any brown bits of flour). Cook for 2 minutes. Add mushrooms and peas. Cover and cook for 4 minutes.
4. Return the thighs to the pan and pour in 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.

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