Chicken Breast with Sugar Snap Peas

Ingredients

• 100 g pine nuts
• 4 chicken breast fillets
• Salt
• pepper (ground)
• 3 tbsp oil
• 1 clove garlic (finely chopped)
• 2 tbsp chopped parsley
• 100 ml sherry (dry)
• 150 ml chicken broth
• 1 bay leaf
• 3 thyme sprigs
• cloves powder
• nutmeg
• 1 tbsp Lemon Juice
• 300 g Sugar snap peas

Instructions

1. 1.

   Roast pine nuts in a dry pan until golden, set aside 2 tbsp, finely chop the rest. Season the meat with salt and pepper. Heat 2 tbsp oil in a pan, sear the chicken on both sides over medium heat, then reduce to low and cook for about 10 minutes, turning occasionally. Remove and wrap in foil.

2. 2.

   Add 1 tbsp oil to the pan, sauté garlic and parsley while stirring. Add sherry, chicken broth, bay leaf, thyme, and finely chopped pine nuts; season with salt, pepper, cloves powder, nutmeg, and lemon juice, then simmer for about 5 minutes. Return the chicken and warm briefly. Wash and trim sugar snap peas, blanch in boiling salted water for about 4 minutes, drain, shock in cold water, and let dry. Plate the peas with the chicken and sauce, sprinkle remaining pine nuts on top.