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Recipe for family meals :

Solo Chicken Breast in Peas and Buttermilk Gravy

This is another recipe from Bill Hilbrich from Saint Cloud, Minnesota. Bill says that if you have any questions feel free to email him - click here or if you would like to know a little bit more about Bill have a look at his Bio page - click here.

"The subtle sourness of the buttermilk matches the sweetness of the peas and gives the chicken breast a warm hug. I serve this with Solo Sweet Onion Rice or a baked potato, but remember that Cooking is a Creative Sport".


1 Boneless, Skinless Chicken Breast
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Tablespoon Olive Oil
1/2 Cup Canned Sweet Peas
2 Tablespoons Butter
2 Tablespoons Flour
1/2 Cup Buttermilk

  • Place the chicken breast in a plastic bag, and gently pound until the breast in uniform in shape and thickness.
  • Add the salt, pepper, and olive oil to the breast and cook in a very hot non-stick pan for 4 minutes on each side.
  • Remove the chicken and add the butter to the hot pan which will start to brown as it melts.
  • Add the flour, and when the butter and flour turns into a bubbly paste, add the buttermilk and stir.
  • When the gravy has started to boil and thicken, add the sweet peas, and if necessary enough liquid from the can to adjust the consistency of the gravy to your liking.

Serves 1

Bill Hilbrich