This dish hits the high notes of comfort with a velvety sauce that would make any diva swoon.
28minutes
565kcal / serving
2serves
Mediumdifficulty
no shops were harmed
Ingredients
2chicken breasts
120 gpeas
2garlic
1 tsporegano
1 tbspflour
150 mlmilk
to tastesalt
to tastepepper
44gprotein
20gcarbs
12gfat
≈ 565 kcal each, don't quote us
Method
Season the chicken breasts with salt, pepper and oregano.
Lightly coat each breast with flour, shaking off excess.
Heat a non‑stick pan over medium‑high, add a drizzle of water (instead of oil) and sear the chicken 4‑5 minutes per side until golden and the internal temperature reaches 75 °C.
Remove chicken, set aside, and deglaze the pan with a splash of milk, scraping up browned bits.
Add minced garlic and peas, simmer 3 minutes, then stir in the remaining milk to create a smooth sauce.
Return the chicken to the pan, coat with sauce, and let everything mingle for another minute.
Slice and plate, spooning extra sauce over the top.
Deglaze with milk rather than wine for a naturally sweet, creamy finish that stays gentle on the palate.
Best enjoyed with Cue an operatic aria while donning a flamboyant cape and a feathered hat.