If you already have some left over chicken, you can use that and skip poaching the chicken breast.
Makes 2 servings
- 1/2 chicken breast (or leftover cooked chicken)
- Handful of fresh herbs, such as tarragon, dill, basil
- 1 shallot, minced
- 1⁄2 tablespoon butter
- A drizzle of olive oil
- 1 pound of sugar snap peas, topped and tailed and with
- the little strings pulled off, cut into bite-sized pieces
- A little more olive oil (preferably orange- or tangerine-infused or add a little orange or tangerine zest to some regular olive oil)
Bring a pot of water to boil and add the chicken breast and fresh herbs. Bring back to a boil then reduce heat to a simmer and cook for approximately 10 minutes. Then remove from heat and let sit for an additional 10-15 minutes. Remove chicken, slice into bite sized pieces and set aside.
In a large sauté pan over medium heat, add the butter and olive oil and sauté the shallot until just soft. Add the sugar snap peas and salt and pepper to taste. Then add just enough water to coat the bottom of the pan.
Cover the pan and let it steam for about 3 minutes. Taste one to make sure it is tender but still crisp and add a little more salt and/or pepper if it needs it. Add the chicken and let it warm up. Then drizzle with a little bit of the orange or tangerine oil.
Serve by itself or over rice.