Breaded Italian Chicken with Peas in a White Wine Reduction

Breaded Italian Chicken with Peas in a White Wine Reduction- www.nourishingsimplicity.org

There was a little Italian restaurant, Maria’s,  in my hometown that was open back in the 90s. It was a Mom and Pop place that specialized in simple dishes. Each day there was a handful of recipes prepared in the morning, that were kept warm behind a deli counter.

Occasionally my parents would take my sister and I there for lunch. I would walk up to the counter and peer through the glass. There was homemade pasta, peppers and sausage, marinara sauce, meatballs, and one other dish- breaded Italian chicken with peas in a white wine reduction.

I absolutely fell in love with the dish! Every time I walked up to the counter the chicken and peas won me over. My only chagrin is that I didn’t have more than a bite of their homemade pasta off my dad’s plate.

It’s been at least 20 years since they closed, but I have never forgotten the food.  Right before I moved back to the States from Baja one of “my girls” asked for the recipe before all the others I had made with them over the years.

Summer gardens and farmer’s markets are brimming with peas making this the perfect summer dish. If you don’t have peas sliced green peppers taste delicious as well.

I chose to serve this over pasta to make it a more frugal option. You can serve it over pasta or on its own with easy homemade rosemary focaccia bread and salad.

Recipe Note: If you don’t care to use wine it can be left out, the flavor profile will change but the dish will still be good.

Other Italian Recipes: 

Breaded Italian Chicken with Peas in a White Wine Reduction
Author: 
Recipe type: Main Dish
Cuisine: Italian
 
Ingredients
  • 1 lb chicken breast
  • 2 cups fresh/frozen peas or two sliced green bell peppers
  • 1 cup flour
  • 1 cup chicken broth
  • ¼ cup white wine
  • ¼ cup olive oil
  • 3 TBS butter
  • 1 tsp unrefined salt
  • ½ tsp garlic powder
  • ½ tsp basil
  • ¼ tsp oregano
  • Fresh Parsley (optional)
Instructions
  1. Cut the chicken in small bite size pieces.
  2. Mix the flour, salt, garlic powder, basil, and oregano is a shallow dish.
  3. Dredge the chicken pieces in the flour mixture.
  4. Heat the oil olive oil in a large skillet over medium heat.
  5. Add the chicken pieces in a single layer. Cook the chicken on each side for about 5 minutes. Untill it is a crispy light brown.
  6. Add the chicken broth, white wine, and butter to the skillet. Simmer for 5 minute, then add the peas (or green peppers).
  7. Simmer for 5 minutes, until the peas (green peppers) are just soft and the wine and broth have almost evaporated.
  8. Garnish with fresh parsley if desired.

Breaded Italian Chicken with Peas in a White Wine Reduction

Ingredients:

1 lb chicken breast
2 cups fresh/frozen peas or two sliced green bell peppers
1 cup flour
1 cup chicken broth
1/4 cup white wine
1/4 cup olive oil
3 TBS butter
1 tsp unrefined salt
1/2 tsp garlic powder
1/2 tsp basil
1/4 tsp oregano
Fresh Parsley (optional)

Instructions:

1. Cut the chicken in small bite size pieces.

2. Mix the flour, salt, garlic powder, basil, and oregano is a shallow dish.

3. Dredge the chicken pieces in the flour mixture.

4. Heat the oil olive oil in a large skillet over medium heat.

5. Add the chicken pieces in a single layer. Cook the chicken on each side for about 5 minutes. Untill it is a crispy light brown.

6. Add the chicken broth, white wine, and butter to the skillet. Simmer for 5, then add the peas (or green peppers).

7. Simmer for 5 minutes, until the peas (green peppers) are just softnd the wine and broth have almost evaporated.

8. Garnish with fresh parsley if desired.

 

 What is one of your favourite Italian dishes?

50+ Real Food Ice Creams and Toppings

50+ Real Food Ice Creams and Toppings- www.nourishingsimplicity.org

It’s hot outside, the sweat drips from your brow. You try to decide what will cool you down. Lemonade? No, that won’t do. An iced mocha? Yummy, but it doesn’t hit the spot today. Then it hits you, ice cream, you need ice cream.

July is national ice cream month after all so what would be more fitting that a bowl of ice cream?

Ice cream often gets a bad rap for not being healthy. That’s just because people are used to ultra-pasteurized cream, cups of white sugar, and artifical ingredients. When ice cream is made from ingredients such as  raw cream, raw milk, coconut milk, maple syrup, raw honey, homemade vanilla extract, and fresh fruit it’s nothing to be feared.

As you look through the collection some are still considered  a “special treat” because of larger amounts of unrefined sugar but many others are perfect for a more frequent treat.

Ready to dive in? I  know I am! There is something for everyone in amongst these 50+ real food ice creams and toppings.

*For those of you that might wonder, this is the ice cream maker I have, it has held up wonderfully. This one is the one I have my eyes on, it lovely but has a pretty price tag.

Traditional

Easy Chocolate Chip Ice Cream @ Raia’s Recipes

Chunky Chocolate Peanut Butter Ice Cream @ Raia’s Recipes

Simple Homemade No-cook Vanilla Ice Cream @ Organic Kitchen

Honey Vanilla Ice Cream @ Recipes to Nourish

Cherry Chocolate Chunk Ice Cream @ NS

Cookie Dough Ice Cream @ NS

Raw Mint Chocolate Chip Ice Cream @ NS

Simple Peach and Honey Ice Cream @ NS

roastedstrawberry4Photo Credit: Just Making Noise

“Fancy” Ice Cream

Afogatto @ And Here We Are

Easy Roasted Strawberry Balsamic Ice Cream @ Just Making Noise

Chai Chocolate Chip Ice Cream @ NS

Saffron and Rose Persain Love Ice Cream @ And Here We Are

Simple Black Cherry Crème Fraîche  @And Here We Are

Rubard Ice Cream @ Learning and Yearning

Toasted Marshmallow and Sweet Potato Ice Cream @ Life From the Ground Up

Homemade Chocolate-Covered Blackberry Ice Cream Bonbons @ Red and Honey

Blackberry-Bon-BonsPhoto Credit: Red and Honey and Recipes to Nourish

Black Berry and Sweet Corn Ice Cream @ Scratch Mommy

Triple Mint Cookies and Cream Ice Cream @ NS

Horchata Ice Cream @ Just Making Noise

Coconut Blackberry Lime Ice Cream @ Just Making Noise

Oatmeal Chocoalte Chip Ice Cream @ Just Making Noise

Spicy Ginger Pecan Ice Cream @ Just Making Noise

Homemade Almond Dream @ Just Making Noise

Pomagranate Ice Cream @ Just Making Noise

Carrot Cake Ice Cream @ Just Making Noise

Tahini and Honey Ice Cream @ NS

Cranberry Mango Sorbet @ Nourishing Joy

Dairy-free

Vegan Mint Ice Cream @ How We Florish

Maple Coconut Dairy-Free Ice Creams @ Healthy Eats Reals

Dairy-free Coffee Ice Cream @ Healy Eats

Water Kefir (or Kombucha) Ice Cream Float @ Delicous Obsessions

Ice-Cream-FloatPhoto Credit: Delicious Obsessions

Dairy-free Strawberry Lemonade Ice Cream @ Delicous Obsessions

Coconut Tulsi (Holy Basil) Ice Cream @ Delicous Obessions

Homemade Dairy-free Strawberry Ice Cream @ Naturally Loriel

Coconut Coffee Ice Cream @ It Takes Time

Chocolate Coconut Ice Cream @ NS

Lavender Ice Cream @ NS

Sorbet

Pineapple Mint Sorbet @ Healy Eats

Lemon Earl Grey Sorbet @ NS

Lemon Nanna Sorbet @ NS

Rainbow Sorbet @ NS

Coocnut Lime Sorbet @ Just Making Noise

Frozen Yogurt

Banana Frozen Yogurt @ A Harmony Healing

Strawberry Frozen Yogurt @ NS

Toppings

Fruity Balsamic Glaze @ Delicous Obsessions

Magic Shell @ NS

Dark Chocoalate Syrup @ NS

Homemade Dark Chocolate Syrup- www.nourishingsimplicity.org

Salted Caramel Sauce @ NS

Raw Whipped Cream @ NS

Ice Cream Alternatives

Chocolate Nut Butter Banana “Ice Cream” Bites @ The Antidote Life

Nutty Monkey “Ice Cream” @ The Antidote Life

 Fresh n’ Fruity Blender Ice Cream @ Raia’s Ice Cream

Coconut Mint-Chocolate Chip Blender Ice Cream @ Raia’s Ice Cream

Nutty-Monkey-Ice-Cream-Dairy-Free-682x1024Photo Credit: The Antidote Life

Coconut Cocoa Frosty @ Made to Glow

Creamy Peach Strawberry Bannana “Fro-yo” @ Made to Glow

Chocolate Hemp Chai Ice Cream @ A Healing Harmony

3 Minute Strawberry Nectarine Avocado Ice Cream @ A Healing Harmony

Happy Ice Cream Month!

What is your favourite ice cream?

Pan-fried Thai Chicken Salad with Carrot and Ginger Salad

Pan Fried Thai Chicken with Carrot and Ginger Salad-www.nourishingsimplicity.org

This simple pan-fried chicken is brought to a whole new level when covered in Thai inspired flavors, accompanied by a fresh carrot and ginger salad.

Long time readers will know that I love to share my twist on Thai dishes with you! Ingredients like curry paste give an ordinary dish a fun twist that I really enjoy.

In the summer time who wants to heat up the house by turning on the oven in the late afternoon? Not me. I prefer to cook on the stove top and keep the flavors light saving the heartier meals for the fall and winter. If I use the oven I wait till it cools down at night or first thing in the morning.

This pan-fried Thai chicken with carrot and ginger salad is light, refreshing and full of flavor! Join me at The Nourishing Gourmet for the recipe!

Simple Garam Masala

Simple Garam Masala- ww.NourishingSimplicity.org

I LOVE Indian food. I love going out to eat it, cooking it, and eating more of it! I’m a sucker for buffets. I am able to try a bit of everything and get inspiration for recreating them myself and make it with much healthier oils.

Garam masala is a fragrant blend of spices commonly used in Indian cooking. Garam masala translates literally as “warm spice mix”. Garam means “heat” but not the type of heat that you would expect from a chile pepper but the warmth you feel as you eat a dish with the spices in them.

Every cook has a slightly different variation. The basis is generally cardamom, clove, cinnamon, and black pepper. I based my simple garam masala of a recipe in my favourite Indian cookbook “Aarti Paarti: An American Kitchen with an Indian Soul“.

Garam Masala may be most common is India but it I also had it on  chicken shwarma when I was in Bethlehem a few years ago. I love how versatile it can be- in a pinch I have even been known to use it with black tea to make a quick cup of chai!

If you buy garam masala from the store there are often fillers added to cut costs. Be sure to read the ingredients to be sure it is an unadulterated blend.

I bought most of my spices at Mountian Rose Herbs, but my Ceylon cinnamon came from the local Mexican market. You can also find it on Amazon. I chose to start with ground herbs, you can buy them pre-ground or grind them yourself in a spice grinder, but I just use a coffee grinder. If you really want to get a work out you can grind them by hand in a mortar and pestle.

Simple Garam Masala- www.nourishingsimplicity.org

Other Indian Inspired Dishes to Try:

Simple Garam Mas
Author: 
 
Ingredients
  • 3 TBS ground cardamon
  • 2 TBS ground Ceylon cinnamon
  • 1 TBS ground cloves
  • ½ TBS ground pepper
Instructions
  1. Mix all the spices together and save in a glass container.

Simple Garam Masala

3 TBS ground cardamon
2 TBS ground Ceylon cinnamon
1 TBS ground cloves
1/2 TBS ground pepper

1. Mix all the spices together and save in a glass container.

 What is your favourite Indian dish?

How to Dehydrate Peaches

How to Dehydrate Peaches-www.nourishingsimplicity.org

What is better than eating a peach fresh from the farmer’s market?

Peaches are the epitome of summer. I love to eat them fresh, add them to peach chamomile popsicles, and honey-sweetened ice cream. I miss them once they are out of season so I like to preserve them for later on by canning, freezing, and dehydrating them.

Each preserving method has its place. Dehydrated peaches take little storage space, are great travel food, and are amazing in oatmeal. Those are all bonuses in my opinion.

The dehydrator that I personally use is the 9-Tray Exalibur Dehydrator. It is an investment but a worthy one. It is the top of the market and is very easy to use. You could also use a model similar to this or your oven.

Tip: Buy “Seconds” at the farmer’s market. They are often in almost perfect condition with a slight blemish, like a bird peck. I save up $2.00/lb when I buy seconds instead of perfect fruit. 

How to Dehydrate Peaches

1. Wash peaches.

2. Slice to desired thickness; 1/4″ to 1/3″ thick works well. Remove any brown or bruised spots.

3. Place slices on the dehydrator tray, being sure not to overlap the peaches.

How to Dehydrate Peaches-www.nourishingsimplicity.org

4. Place in a dehydrator at 140 degrees Fahrenheit for 12 to 14 hours (or around 115 degrees Fahrenheit for 18 to 24 hours, if you want them raw).

If you don’t have a dehydrator, you can place the peaches on a cookie sheet and bake them at 150 degrees Fahrenheit for 10 to 20 hours. Be sure to check every couple of hours after the first 10 hours. Flip once to evenly dry the peaches.

6. Once dry store the peaches in glass mason jars or plastic zipper bags. They will last for about 12 months.

How to Dehydrate Peaches 4-www.nourishingsimplicity.org

 

How do you like use enjoy your peaches?