 |
both bowls aside.
Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white
pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover
flour.)
Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat.
Add the chicken—do not crowd the pan. Cook, turning once, until nicely browned on both sides,
about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is
cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If
necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to
a clean cutting board and tent with foil.
Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to
about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a
simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce
coats the spoon, 1 to 2 minutes. Stir in peas.
|
|
2 |
 |
