for family meals :
Chicken Breast in Peas and Buttermilk Gravy
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
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".
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
the chicken breast in a plastic bag, and gently pound
until the breast in uniform in shape and thickness.
the salt, pepper, and olive oil to the breast and
cook in a very hot non-stick pan for 4 minutes on
the chicken and add the butter to the hot pan which
will start to brown as it melts.
the flour, and when the butter and flour turns into
a bubbly paste, add the buttermilk and stir.
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