Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper
- 1 cup chicken broth
- 1/4 cup white wine
- 1/2 cup frozen peas
- 2 tablespoons freshly chopped parsley, for garnish
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook, stirring, until the onion is softened, about 2 minutes.
- Add the chicken and cook, stirring, until lightly browned, about 5 minutes.
- Add the basil, oregano, rosemary, salt and pepper and cook, stirring, for 1 minute.
- Add the chicken broth and white wine and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the chicken is cooked through and the sauce is thickened, about 10 minutes.
- Add the peas and cook for 2 minutes. Remove from the heat and garnish with the parsley.
- Serve hot over rice or pasta.
Interesting Facts
- This dish is a great way to use up leftover cooked chicken.
- For a spicy twist, add a pinch of red pepper flakes.
- You can use any type of chicken for this dish, such as bone-in breasts or thighs.
- This dish is a great source of protein and is low in fat.
