As Southern gardens awaken from their slumber, our suppers come alive with fresh spring flavor. Your family will love coming home to this quick and easy Bacon-Wrapped Chicken with Sugar Snap Peas. Get more recipes to make the most of spring greens in our March/April issue.
Bacon-Wrapped Chicken with Sugar Snap Peas
2016-02-25 01:32:29
Makes 6 servings
Ingredients
- 6 boneless skinless chicken breasts
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 12 slices center-cut bacon
- 2 (8-ounce) packages sugar snap peas
- 1⁄2 cup dry white wine
- 3⁄4 cup heavy whipping cream
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 400°.
- Sprinkle chicken with salt and pepper. Wrap each chicken breast tightly with 2 pieces of bacon; secure with wooden picks.
- Heat a 12-inch cast-iron skillet over medium-high heat. Add chicken, and cook until bacon is browned, 5 to 6 minutes per side. Place in oven, and bake for 20 minutes. Remove chicken from skillet; discard wooden picks.
- Heat skillet over medium-high heat. Add peas; cook until tender, about 3 minutes. Stir in wine. In a small bowl, whisk together cream and mustard. Stir in mustard mixture, and cook until thickened, 2 to 3 minutes. Return chicken to skillet, turning to coat. Serve immediately.
Taste of the South https://www.tasteofthesouthmagazine.com/
Could a Dutch Oven be used instead of a cast iron skillet?
Hey Melissa! You can use a dutch oven instead of a cast iron skillet! Thanks for asking!
Hi, Hannah Jones
I made this and it was very good. I used a whole bag of ready snap peas. It was double the amount the recipe called for, but I like them a lot. I also used boneless chicken thighs. I made brown rice to put it over. It was very good. I think next time I’ll add some pimientos.rainiertamayo
Hey, I really like your recipe. It just looks delicious and tempting. Definitely gonna try this one. Thanks for sharing.
Wow, this recipe looks delicious and tempting. Definitely gonna try this, thanks.