- frozen peas16 Ounces
- Garlic1 Teaspoonsor 5 cloves
- Scallion11 scallot
- cream cheese1 Ounces
- butter1 Teaspoons
- Salt and Pepperadd to your taste
- Chicken breast2
- rosemary1 Teaspoons3 springs or 1 teaspoon of dried
- Olive oil
In a small saucepan on low heat, add a teaspoon of butter. Add finely chopped garlic and scallions. Stir for about 1 to 2 mins. Add the peas and keep stirring. You can turn the heat to medium at this point. Season with salt and pepper. Your peas should be done after 5 mins. Turn heat off.
Now it’s time to mash the peas. I used a regular potato masher. As you can tell from the image above, my peas had texture instead of a smooth consistency and that was exactly what I going for. If you prefer it creamier, continue mashing or use a small food processor to speed things up.
Add the 1 oz of cream cheese and mix thoroughly with a spatula. Taste for salt & pepper. I did not add any milk but if you prefer it less thick, feel free to add a few of droplets.
DIRECTIONS for Chicken
Start by cutting clean chicken breasts into long strips. To do this, you’ll need to press your palm firmly on the breast and slice from the side all the way through. Proceed to make make four strips per breast.
If you are using fresh rosemary, slide fingers down the rosemary and discard the stem. Roughly chop the rosemary and add it to the chicken. If you are using dried rosemary, gently crush in a mortar or use a small knife.
Squeeze the lime and add a pinch of sea salt and black pepper. Be careful not to over salt because we are going to add butter later on in the recipe (unless you are using unsalted butter). Drizzle a tablespoon of olive oil, mix with fingers and let it sit in your refrigerator for about 30 mins.
Add a teaspoon of butter, stir for about 2 secs and turn off heat immediately. You do not want that butter burning. Your chicken should be nicely browned before adding butter. Bon Appetit!
Most people use butter and margarine interchangeably. These are two completely different things. Using margarine will ruin this recipe. I can’t believe it’s not butter tastes like ‘I can believe it’s not butter’. Buy real butter. Enjoy guys!