Chicken with Peas in Lemon Cream Sauce

This was a great recipe.  Definitely not something that I would normally make, but the calories were low and it looked interesting, so I tried it out.  It’s a great way to combine chicken and peas with a very different flavor combination.

Juice of 1 lemon
1/3 cup heavy cream
1/2 teaspoon kosher salt, divided
1 teaspoon plus 1/2 cup all-purpose flour, divided
1 teaspoon plus 1 tablespoon butter, divided
3 large boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed
1/4 teaspoon ground white pepper
1 teaspoon peanut or canola oil
1 cup reduced-sodium chicken broth, divided, plus more as needed
1/2 cup frozen peas, thawed
3 tablespoons finely minced fresh tarragon or dill, plus sprigs for garnish

Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.

Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)

Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken—do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.

Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.

Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.

Cheese Tortellini with Ham and Peas in Creamy Sauce

This was really good.  I’m a sucker for cream sauces and this was no exception.  It was really thick and I probably should have thickened the sauce a little bit slower, but in the end it turned out really well and we both enjoyed it.

Cheese Tortellini with Ham and Peas in Creamy Sauce

Makes 4 servings – 6 WW Points each

1/2 pound refrigerated fresh cheese tortellini
1 cup frozen peas
1/4 pound deli-sliced ham, chopped
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup grated Parmesan cheese
1/2 teaspoon coarsely ground black pepper

Bring a large pot of water to a boil.  Add the tortellini and cook according to package directions.  Stir in the peas during the last 2 minutes of cooking, drain.

Meanwhile, coat a large nonstick skillet with nonstick spray and heat over medium heat.  Add the ham and cook, stirring occasionally, until lightly browned, 2-3 minutes.  Remove and reserve the ham.  Dissolve the flour in the milk in a small bowl and add to the skillet.  Cook, stirring constantly, until thickened, 8-10 minutes.  Remove from the heat and stir in the Parmesan cheese and pepper.  Add the ham, tortellini and peas and toss to coat.