Chicken With Sage And Peas
|Bone in chicken breast halves||2 Pound (4 Whole)|
|Olive oil||2 Tablespoon|
|Pancetta/Canadian bacon||4 Ounce, finely diced|
|Onion||1 Medium, chopped|
|Dry white wine||1 Cup (16 tbs)|
|Minced sage/1/2 teaspoon dried sage||1 Tablespoon (Fresh)|
|Frozen peas||10 Ounce, Defrosted (1 Package)|
1. Rinse chicken and pat dry. Season lightly with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Add pancetta and onion and cook 2 minutes, or until onion is softened. Add chicken breasts and cook 3 to 4 minutes on each side, until lightly browned.
2. Add wine and sage. Cover pan, reduce heat to low, and simmer 25 minutes, or until chicken is fork tender. Add peas and cook 5 minutes longer. Season with additional pepper and salt, if needed.