Chef Lachowicz said his pan-roasted chicken and spring peas recipe takes only 20 minutes from cutting board to plate.
Chef Lachowicz said his simple pan roasted chicken and spring peas recipe takes only 20 minutes from cutting board to plate.Those looking to mix it up in the kitchen without taking too much time out of their day can try out an easy French cuisine recipe., a contemporary French-American restaurant in Winnetka.
Lachowicz visited ABC7 to share a simple instructions for how to prepare a pan-roasted chicken and spring peas dish. He said it takes only 20 minutes to get the the meal from the cutting board to a plate.2 tablespoons salad or canola oil1/2 cup dry white wine 1/2 cup shucked and blanched spring peasKosher salt and finely-ground white pepper for seasoningPlace chicken in a very hot pan over medium high heat, seasoned chicken pieces, skin side down.
Add peas and soft butter to sauce. Add accumulated juices to sauce from chicken platter and stir to combine, adjust seasoning.The dish is great served with simple rice pilaf, creamy or rustic mashed potatoes or with a fresh salad.
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