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Add a photoServings: 10
Ingredients
- 1 (3 lb.) chicken, cut into serving pcs
- 2-3 tbsp. butter
- 2 cloves garlic, chopped
- Salt to taste
- Freshly grnd pepper to taste
- 1 c. chicken stock
- 1 1/2 c. baby peas
- 2 Large eggs
- 2 tbsp. fresh lemon juice
- 1/2 teaspoon oregano
- 3 c. cooked rice
Directions
- Brown the chicken on all sides in butter in frying pan or possibly Dutch oven. Add in garlic, salt, pepper and chicken stock. Cover, simmer 25 min. Add in peas, cover, simmer 10 min longer. Remove cover. Skim off fat. Remove chicken and vegetables to heated dish.
- Beat together Large eggs and lemon juice. Slowly add in to warm pan juices, stirring constantly with wire whisk.
- Return chicken and peas to frying pan or possibly oven. Cook over very low heat, stirring occasionally till sauce thickens. Don't boil. Serve chicken and peas in sauce. Sprinkle with oregano and serve with warm cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 10 servings | |
| Calories 310 | |
| Calories from Fat 161 | 52% |
| Total Fat 17.99g | 22% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 137mg | 6% |
| Potassium 251mg | 7% |
| Total Carbs 15.19g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.65g | 0% |
| Protein 20.49g | 33% |
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