Sautéed Chicken Thighs w/Sugar Snap Peas

I use a 12" stainless steel electric skillet to cook this in. You can use any skillet of a similar size that will fit all ingredients:

1. Five Boneless, Skinless Chicken Thighs

2. One Medium Yellow Onion Sliced VERY Thin

3. One Whole Package (16 0z) 365 Frozen Organic Sugar Snap Peas

4. Four Ounces Organic White Wine

5. One Clove Garlic Crushed Through a Garlic Press

6. Light Grey Celtic Sea Salt to Taste (I used about 3 tsps)

This is a Paleo Recipe, but if you have family members who can't do without their carbs, you may serve a side dish of rice, quinoa, or other gluten free grain. Just remember that the nutrition facts of this recipe do NOT include any grains and they must be accounted for separately in your nutrition tracker.

Brown chicken thighs on both sides (do not season the thighs at this time). When cooked through - remove the thighs from the skillet and slice them into strips. Mix with half the salt.

While the thighs are browning, slice one medium onion very thin. After you remove the thighs from the skillet, sauté the onion slices in the juice from the chicken until they are slightly caramelized. Add the frozen Sugar Snap Peas, garlic and salt and cook on low heat until heated through. Do not allow the peas to cook long enough to lose their bright green color!

Add the chicken strips back into the skillet and pour in about 4 oz white wine. Cover skillet and allow the mixture to simmer for a few minutes while the flavors blend.

Serve and Enjoy!

Serving Size: Makes 6 Generous Servings

Number of Servings: 6

Recipe submitted by SparkPeople user LINDACRH.