Servings: 4

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Meyer Lemon-Braised Chicken with Snow Peas


1 tablespoon olive or vegetable oil
4 boneless, skinless chicken breasts
1 1/2 cups low-salt chicken broth
2 tablespoons chopped fresh herbs (such as thyme, parsley, rosemary)
1 garlic clove, minced
1 Meyer Lemon or regular lemon, sliced
1 bay leaf
1/2 teaspoon peppercorns
1 cup Pearl Onions, peeled according to package directions
1/2 pound (8 ounces) Snow Peas or Purple Snow Peas, stringed if necessary


In Dutch oven, heat oil. Brown chicken breasts on each side for 5 minutes. Turn meaty side up; add chicken broth, herbs, garlic, lemon, bay leaf, peppercorns and pearl onions. Bring mixture to a boil, then reduce heat. Simmer, partially covered, for 30 minutes, or until chicken is done. Add snow peas to skillet; cook 2 minutes more.

Source: Frieda’s Inc.