Italian Skillet Chicken with Peas

Ingredients

• 2 pounds boneless, skinless chicken thighs, approximately 8
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon Ultra Premium Extra Virgin Olive Oil or Italian-inspired infused olive oil
• 1 tablespoon dried garlic flakes
• 1 tablespoon Italian seasoning
• ½ cup dry sherry or dry red wine
• ½ cup low-sodium chicken broth
• 1 cup frozen peas

Directions

1. Season both sides of the chicken thighs with the salt and pepper.
2. Heat the olive oil in a large skillet or shallow Dutch oven over medium-high heat.
3. Add the chicken and cook for approximately 5 minutes, turning halfway through, until golden brown on both sides. Work in batches if necessary to avoid overcrowding the pan.
4. Transfer the browned chicken to a plate and keep warm.
5. Add the dried garlic flakes, sherry or wine and chicken broth to the skillet. Stir well, scraping the browned bits from the bottom of the pan. Bring the sauce to a gentle boil.
6. Reduce the heat to medium-low. Add the Italian seasoning and stir to combine.
7. Return the chicken and any accumulated juices to the skillet. Cover and simmer for approximately 15 minutes.
8. Add the frozen peas, cover and continue cooking for another 5 minutes, or until the chicken is tender and completely cooked through.
9. Spoon the peas and pan sauce over the chicken and serve warm.

Serves 4