Skillet Chicken, Peas, and Greens
Makes 4 servings
  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless skinless chicken breasts
  • 1 pound fresh lady peas
  • 2 cups chicken broth
  • 1 (5-ounce) bag fresh arugula
  • 1 pint grape tomatoes, halved
  • ½ teaspoon garlic salt
  1. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until browned, 3 to 4 minutes per side. Remove chicken from skillet.
  2. Add peas and broth to skillet, and bring to a boil. Reduce heat, cover, and simmer for 7 minutes. Uncover and return chicken to skillet. Cook until broth has evaporated and chicken is cooked through, 7 to 10 minutes.
  3. Add arugula to skillet in batches, stirring until wilted. Stir in tomatoes and garlic salt, and cook until heated through. Serve immediately.
Recipe by Paula Deen Magazine at