|12 ounces||boneless and skinless chicken breast|
|11 ounces||fresh or frozen green peas|
|1||small white onion, finely chopped|
|1||carrot, peeled and sliced|
|2||garlic cloves, minced|
|1/2 cup||regular white wine|
|1 1/2 tablespoons||extra virgin olive oil|
|1 tablespoon||dry oregano|
|Salt and pepper to taste|
|Fresh parsley or cilantro for garnish|
Season the chicken with salt, pepper, and oregano.
Heat the oil in a pan at medium-high heat, add the chicken and cook for 3 minutes on each side or until golden brown. Remove the chicken from the pan and set aside.
Sauté the garlic for 1 minute. Add the onion and sauté for 3 to 4 more minutes.
Add the wine and let simmer another minute.
Add the browned chicken, carrot slices, and green peas. Cover, and let cook for 5 more minutes at low heat until the chicken is cooked all the way through.
Garnish with fresh parsley or cilantro and serve.
|Sat Fat||2.4 g|