Carla Hall's Smothered Lemon Chicken with Peas and Carrots

Carla Hall
Servings: 4
1 to 30 min

This is one of Carla Hall's favorite recipes.

  • Ingredients
  • step-by-step directions
Carla Hall's Smothered Lemon Chicken with Peas and Carrots
  • 2 tablespoons extra-virgin olive oil
  • 4 boneless/skinless chicken breasts
  • Salt and pepper (to taste)
  • 1 Yellow onion (thinly sliced)
  • 1 lemon (for the lemon zest)
  • 1 bunch parsley
  • 1/2 cup Chicken stock
  • 1/2 cup milk
  • 1 box frozen peas
  • 1 carrot (sliced into coins)
  • 1 box frozen pearl onions
  • 1 bunch tarragon
  • 2 tablespoons butter
  • 1 sprig of thyme
  • 1 tablespoon flour
  • Saute chicken in olive oil. Add onions and a dash of salt.
  • Remove chicken. Keep cooking onions until tender. Add stock and milk and dust with flour.
  • Once stock and milk are hot, add lemon zest, then add chicken back and cook until it's done. (you can add some peas if you like). Add some parsley.
  • Sweat carrots in butter until tender. Add pearl onions and peas. ("Sweat" means to cook slowly over low heat in butter, usually covered, without browning)
  • Season chicken with salt and pepper, lemon zest, thyme and tarragon.Plate and serve with peas, carrots and pearl onions
Similar categories: Dinner Courses & Meals
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