- 4 boneless and skinless chicken breast
- 2 tablespoons olive oil
- 1 lemon cut in slices
- juice of 1 lemon
- 1/2 cup white whine
- 1/4 cup coconut milk
- 1 tablespoon cornstarch
- 2 handfuls of oven dried vegetables (see following link)
- 1 cup cooked black-eyed peas
- 1 handful of fresh herbs such as basil and parsley
About this recipe
Oven-dried vegetables provid an intesne an unexpected boost to this lemon chicken with local black-eyed peas. This is a great dish to serve family syle on a platter.
Cut each chicken breast in half. Put the pieces between 2 sheets of plastic wrap and pound to an even thickness using a meat mallet of heavy pan (optional).
Heat the oil in a medium pan over medium high heat. Season each piece with salt and pepper and add to the pan. Cook for about 5 minutes per side until firm to the touch. Remove the chicken from pan and set aside.
Add the lemon slices, lemon juice and white wine while scraping up all of the brown bits on the bottom of the pan.
Whisk the cornstarch into the coconut milk and add to the sauce. Stir in the oven dried vegetables and the black eyed peas.. Return the chicken to the pan and toss in the herbs.