1. Heat 2 tablespoons of oil in a large sauté pan over high heat.
2. Season the chicken with 1 teaspoon salt and 1 teaspoon pepper.
3. Sear on both sides until chicken is golden.
4. Transfer chicken to a plate, and set aside.
5. Add remaining oil to the pan.
6. Add shallots, and sauté until soft.
7. Add garlic, and cook for 2 minutes.
8. Add the stock. Bring to a boil, and then reduce to a simmer.
9. Whisk in the mustard and butter until incorporated.
10. Season with remaining salt and pepper.
11. Add the chicken back to the pan and the peas.
12. Reduce heat to low.
13. Let cook for 10 more minutes or until chicken is cooked through.
14. Garnish with parsley before serving.
Per Serving:Calories: 476, Fat: 28 g (9 g Saturated Fat), Cholesterol: 145 mg, Sodium: 1,108 mg, Carbohydrates: 10 g, Fiber: 3 g, Protein: 46 g
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Nutritional Information
Per Serving:Calories: 476, Fat: 28 g (9 g Saturated Fat), Cholesterol: 145 mg, Sodium: 1,108 mg, Carbohydrates: 10 g, Fiber: 3 g, Protein: 46 g
Directions
1. Heat 2 tablespoons of oil in a large sauté pan over high heat.
2. Season the chicken with 1 teaspoon salt and 1 teaspoon pepper.
3. Sear on both sides until chicken is golden.
4. Transfer chicken to a plate, and set aside.
5. Add remaining oil to the pan.
6. Add shallots, and sauté until soft.
7. Add garlic, and cook for 2 minutes.
8. Add the stock. Bring to a boil, and then reduce to a simmer.
9. Whisk in the mustard and butter until incorporated.
10. Season with remaining salt and pepper.
11. Add the chicken back to the pan and the peas.
12. Reduce heat to low.
13. Let cook for 10 more minutes or until chicken is cooked through.
14. Garnish with parsley before serving.