Chicken and Peas Family Recipe
Although spring break was a nice detox from schoolwork, there weren’t many opportunities to go out. I would’ve enjoyed traveling with my family and seeing friends, but this past year has put a stop to my usual outings. Thankfully, the chance arose to see my grandparents for two days at their house (for the first time in more than a year!) in Northern Jersey since both had received their full vaccine dosages! We cooked dinner together, my grandmother using a recipe she had cooked for my mom and her sisters when they were young called “Chicken and Mustard Sauce.” Fear not, mustard-haters: this recipe doesn’t actually contain mustard! Apparently, it donned the name due to the chicken’s yellowish sauce. The recipe is still a mild yet hearty crowdpleaser today.
Ingredients:
1 lb chicken cut into 1 inch cubes
3 tbsp flour
1 tbsp olive oil
1 can sliced water chestnuts
1 package chicken bullion
1 cup sour cream
1 cup fresh peas
1 cup white wine
White rice (however much you’d like)
Instructions:
Cut the chicken into small pieces, slightly larger than bite-size. Use a meat tenderizer to pound the chicken thin. Then, lightly dust your chicken with flour and set it aside.
Heat oil in a sauté pan over medium heat. Sauté the chicken in batches for 1-3 min each side. It’s important to remember to cook your rice and peas while the chicken is cooking, so all components are ready once the chicken is done! Once all your chicken is cooked, return it all to the pan and add the sour cream. Stir, and then add the chicken bullion.
Add your white wine and simmer your chicken; reduce the heat to a low setting for 5-6 min.
Voilà - serve the chicken immediately on a bed of rice.
This recipe traditionally uses peas, but you can also use whatever seasonal vegetables you would like! Personally, I think the peas add a great note of brightness (and a pop of color) to compliment the savory chicken.
If you tried this family recipe, let us know how you liked it! :)