Spring Chicken with Peas and Onions

Spring Chicken with Peas and Onions

Chicken thighs with Old El Paso® onions and Green Giant® frozen sweet peas combine to make a delicious saucy dinner.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

4

servings

8
boneless skinless chicken thighs
1/2
teaspoon salt
1/8
teaspoon pepper
1
tablespoon vegetable oil
1
cup chopped Old El Paso® onions
3/4
cup fat-free chicken broth with 1/3 less sodium
3/4
cup evaporated fat-free milk
3
tablespoons all-purpose flour
2
cups Green Giant® frozen sweet peas (from 1-lb bag)
2
teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
  1. Sprinkle chicken thighs with salt and pepper. In 4-quart Dutch oven, heat oil over medium-high heat until hot. Add chicken in batches; cook 4 to 6 minutes or until browned on both sides. Remove chicken from Dutch oven.
  2. Add onions to Dutch oven; cook 3 to 4 minutes, stirring frequently, until tender. Add chicken and broth; reduce heat to low. Cover; cook 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Remove chicken; place on platter. Cover with foil to keep warm.
  3. In small bowl, mix milk and flour until smooth. Beating with wire whisk, add flour mixture to cooking juices in Dutch oven. Increase heat to medium. Add peas and tarragon; cook about 5 minutes, stirring frequently, until peas are tender and sauce has thickened slightly. Pour mixture over chicken.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 4g,),
  • Cholesterol 85mg;
  • Sodium 570mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 4g,
    • Sugars 10g),
  • Protein 38g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 1 1/2 Other Carbohydrate;
    • 4 1/2 Lean Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.