Silky smooth, and delicately flavored with some element my young palette couldn’t recognize (I later learned this was wine, or sometimes even sherry or beer). I didn’t know exactly what it was, I just knew that I liked it and wanted more, please. I usually got more, too.

The very taste that attracted me to this dish often repelled my siblings. Even then, I had a discerning palette. My great-grandmother had taught me about many of the more common spices, and I was always begging me mother to buy something “exotic,” like cloves. Sadly, I rarely got that wish.

 

INGREDIENTS

¾ cup heavy cream

2 tablespoons lemon juice

Salt and freshly ground black pepper

4 (6-ounce) boneless, skinless chicken breasts trimmed, cut into 1-inch pieces

1 tablespoon olive oil

1 onion finely chopped

1 carrot peeled and finely chopped

1 stalk celery finely chopped

3 tablespoons flour

½ cup dry white wine

1½ cups chicken broth

½ cup frozen peas

2 tablespoons fresh parsley, minced

Biscuits or toasted bread, for serving

 

INSTRUCTIONS

Using a large Ziploc bag, combine ½ cup of the cream, all of the lemon juice, and 1 teaspoon of salt. Add the chicken to the bag and massage to evenly coat, then refrigerate for 30 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat, until shimmering. Add raw veggies and cook until softened, about 5 minutes.

Stir in flour, cooking 1 additional minute. Add the wine, cooking until thickened, and scraping up any browned bits, which will take about 1 minute. Then stir in the broth and the remaining ¼ cup of cream. Cook until the sauce is very thick, about 5 minutes.

Finally, stir in the chicken mixture and the frozen peas. Reduce heat to simmer and cook until the chicken is cooked through, stirring frequently, about 10 minutes. Remove from heat and serve immediately on biscuits or toast, garnished with parsley, if desired.

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Quick Tip:  Don’t like cooking with wine or any alcoholic spirits? No problem, you can always substitute chicken broth for the wine.

Recipe and image courtesy of Meggan at Culinary Hill