Chicken with Mint Sauce and Rosemary Potatoes

Green Pea Mint Sauce for Two

We have a new fence!  It’s very exciting.  It looks beautiful and it’s intact.  It’s also four feet tall at the shortest level, so Maggie (our Mastiff) has to stand up on her hind legs in order to peer over it, which she can’t do for very long.  She ends up looking like a prairie dog, searching the horizon for predators, before popping her head back into the confines of the yard.  It’s hilarious.

it also has nothing to do with green pea mint sauce.  Well, at best, they are only tangentially related.  But this sauce is as delicious and easy as Maggie is hilarious.  It’s a particularly great recipe if you’re just cooking for yourself or for  the two of you.  It’s quick, has few ingredients and requires little effort, but it can jazz up some leftover chicken breasts or a rotisserie bird with a great, fresh burst of flavor.

Chicken with Mint-Pea Sauce

It was actually my dinner tonight, along with a side of rosemary potatoes (see below) and this week’s Champagne Wednesday watermelon cocktail.  And it was delicious.  Cooking for one often ends up being quick and simple but that doesn’t mean you can’t treat yo’self.  And sure, the heavy cream in this recipe might negate some of the healthier aspects of the peas but the verdent green color will at least make you feel really good :).

Rosemary Potatoes

 

Green Pea Mint Sauce

Yield: 2 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 cup frozen peas
  • 3-4 fresh mint leaves
  • 1/4 cup heavy cream
  • 1 oz herbed goat cheese
  • salt and pepper to taste

Instructions

  1. Heat a small saucepan on the stove over medium heat. Add the butter and the peas and cook, stirring occasionally, until the peas are thawed and heated through.
  2. Add half the peas to the blender, along with the mint and and heavy cream. Purée until smooth. If you need a slightly thinner consistency, add some chicken or veggie stock, one teaspoon at a time until the desired results are achieved.
  3. Add the pea puree back into the sauce pan, along with the herbed goat cheese. Cook until the goat cheese has melted into the peas, stirring occasionally.
  4. Taste and add salt and pepper as needed. Serve over...well, anything, but I found grilled chicken to be particularly good.
http://haveforkwilleat.com/2013/07/green-pea-mint-sauce/

Here’s  a “no recipe” recipe for rosemary potatoes: quarter some new potatoes.  Put them in a saucepan and cover them with at least a spare inch of water.  Boil until fork-tender.  Drain the water and add in a tablespoon of butter and a teaspoon of olive oil, as well as some chopped rosemary and a sprinkling of sea salt and cracked pepper.  Cook over medium high heat until browned and crispy, stirring occasionally.

 

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