Spring Chicken

Yield: 4 servings

 

Ingredients:

1 lb chicken, boneless, skinless
1 cup green peas (1 lb of shell on peas)
1 cup corn kernels (1 large ear)
1 ½ cups chopped spring onion, green and white separated
(1 spring Vidalia, or 1 bunch of scallions)
to taste Kosher salt & black pepper
as needed oil or butter

*3 sprigs rosemary, thyme, and/or oregano
*2 tbsp basil leaves, chopped
*1 cloves garlic, peeled, chopped
*½ cup tomatoes, grape or diced

*optional ingredients

 

 

Method:
1. Prepare and cut all of the vegetables.
2. Season the chicken with salt and pepper.
3. Heat pan over medium high heat. Add oil or butter if desired.
4. Cook chicken until browned on first side, flip and add herb sprigs, continue until cooked through, remove chicken from the pan and set aside.
5. Add onion whites and peas, stir and cook for one-two minutes.
6. Add corn kernels, continue cooking and stirring for about five more minutes, or until fully cooked. (optional: cut chicken into large dice)
7. Add chopped basil and chicken to the pan.
8. Serve and enjoy!

© Seth Freedman, East Atlanta Village Farmers Market Chef