- One package of your favorite cut up chicken parts
- Flour for dredging and gravy
- Two Cloves Garlic diced
- Two Carrots diced into small squares
- One Celery Stalk diced
- 1/2 Onion diced (green onion or leek is fine also)
- 1/2 package frozen Peas.
- One can low sodium Chicken Broth.
- Two tablespoons dried Parsley flakes.
Wash and pat dry chicken. Season with Salt and Pepper.
Dredge in flour coating well.
Preheat skillet with olive oil (enough to cover bottom of pan) to medium.
Brown chicken on all sides. Remove and place on paper towel.
Add a little more oil to pan with the drippings (the drippings have all the flavor) and add the Carrots, Celery, and Onion. Add a dash of Salt and Pepper at this time. Saute until onions turn opaque and carrots start to get tender. Add Garlic and saute for two minutes or so, do not burn (Garlic will get bitter).
Add two Tablespoons flour to pan, stirring for about a minute or two to remove the raw flour taste. The mix will get real thick at this point it's okay!
Wine Option: You can add a cup and half of white wine at this point if you would like. Stirring constantly and cooking out the alcohol for about a minute or two.
Slowly add the chicken broth stirring constantly and getting all the yummy bits from the pan. You should have a gravy like consistency. If you find it's too thick you can add more broth or some water if you like.
Add the Parsley flakes and stir.
Add the chicken back into the sauce and the frozen peas. Simmer for about 15 minutes until chicken is cooked through.
Serve over rice or egg noodles.