Recipes:
# Creamed Chicken with Peas
## INGREDIENTS
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
6 skinless, boneless chicken thighs (about 1 1/2 pounds)
2 tablespoons vegetable oil
2 cups chicken broth
3 medium potatoes, peeled, chopped
1 1/2 cups frozen peas, thawed
SERVES 6
---
## Make Ahead
Extra chicken can make a savory tart filling. Chop the chicken and place in a small pastry shell. Cover with broth and vegetables. Bake in a 350°F oven for 15 minutes.
---
## VARIATION
To perk up the flavor, stir 2 teaspoons dill and 1 tablespoon lemon juice into the sauce just before serving.
---
### 1
Mix flour, salt and pepper on waxed paper. Roll chicken in flour mixture to coat, reserving remaining flour mixture.
---
### 2
Heat oil in a large skillet over medium-high heat; add chicken. Cook, turning once, until chicken is cooked through, about 15 minutes. Remove chicken from skillet; set aside.
---
### 3
Stir remaining flour mixture into pan drippings. Gradually stir in broth. Bring to a boil, stirring occasionally. Add potatoes and reduce heat to medium.
---
### 4
Cook, covered, for 10 minutes. Stir peas into skillet. Add chicken. Cook for 5 minutes longer or until potatoes are tender.
---
## Make It Quicker
• A quick alternative to peeling and chopping the potatoes is to use 3 cups frozen hash brown potatoes.
• Use 1 pound chicken cutlets instead of the chicken thighs and reduce the cooking time in step 2 to about 8 minutes.
---
