Featured Recipe from Cleveland Clinic Wellness: “Pan Roasted Chicken with Balsamic Shallot & Peas”

Time to share another one of our favorite reci…peas!

This recipe is one by Cleveland Clinic Wellness. It features a yummy chicken breast entree, with a side of peas and shallots that the chicken is served right on top of. It even includes the nutritional facts!

“Pan Roasted Chicken with Balsamic Shallots and Peas

Developed by Sara Quessenberry for Cleveland Clinic Wellness

Yield: 4 servings

Ingredients:
2 8-ounce boneless, skinless chicken breasts
½ teaspoon smoked or regular paprika
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
3 large shallots, thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon balsamic vinegar
1 cup frozen peas, thawed
2 tablespoons chopped flat leaf parsley

Instructions:
Season the chicken breasts with the paprika, ¼ teaspoon of the salt, and the pepper.

In a medium skillet, heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chicken breasts, smooth side down, to the skillet. Cook for 7 to 8 minutes, until the undersides are golden brown. Flip them and cook 6 to 7 minutes more, until cooked through. Transfer them to a cutting board.

Add the remaining 2 tablespoons oil to the skillet. Add the shallots and garlic and cook for 5 to 6 minutes, stirring often, until tender and caramelized. Add the vinegar and cook, stirring, for 1 minute. Add the peas, ¼ cup water, and the remaining ¼ teaspoon salt. Simmer for about 1 minute, or until the peas are heated through.

Spoon the shallots and peas onto a serving plate. Slice the chicken breasts and place on the peas. Sprinkle with parsley.

Nutritional facts per serving: 256 calories, 14 g total fat, 3 g saturated fat, 26 g protein, 6 g carbohydrate, 1 g dietary fiber, 3 g sugar, 0 g added sugar, 70 mg cholesterol, 276 mg sodium”

Source: Cleveland Clinic Wellness 1950 Richmond Road/TR304, Lyndhurst, Ohio 44124