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Chicken with Onion Gravy over Rice and Field Peas

Chicken with Onion Gravy and Tiny Field Peas

Print Recipe
This hearty entree features Margaret Holmes perfectly seasoned Fancy Tiny Field Peas.
Course Main Course
Servings 4

Ingredients

  • 1 tbs. butter
  • 2 tbs. vegetable oil divided
  • 1 large yellow onion sliced thin
  • 1 tbs. flour
  • 2 cups chicken broth
  • 1 tbs. Worcestershire sauce
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. white pepper
  • 1 whole skinless, boneless chicken breast
  • 2 cups cooked white rice
  • 1 15 oz. can Margaret Holmes Fancy Tiny Field Peas
  • 1/4 tsp. Cajun or all purpose seasoning
  • 1 tbs. freshly chopped parsley

Instructions

  • Melt butter and 1 tbs. oil in a large skillet (medium heat); add sliced onion and cook or 5 minutes (stirring occasionally).
  • Whisk in flour to coat onions and immediately stir in chicken broth. Allow to simmer for an additional 5 minutes then stir in Worcestershire sauce, lemon juice and white pepper.
  • In a separate (small) skillet heat remaining oil and sauté chicken for 5 minutes per side. Cut chicken into cubes and add to the gravy. Simmer for 15 minutes on low heat.
  • Stir together the cooked rice, Margaret Holmes Fancy Tiny Field Peas and Cajun seasoning; transfer to a heated serving platter.
  • Spoon chicken and gravy over the rice and peas, and sprinkle with parsley.