Chicken Breast with Garden Peas and Prosciutto Torta

Name: Chicken Breast with Garden Peas and Prosciutto Torta
Ingredients: 2 chicken breasts cut in half lengthwise; Salt to taste; 1 tablespoon of chopped thyme; 1/2 cup of olive oil; 1 portobello mushroom cap cut into thin slices; 300g of garden peas

1
2 chicken breasts cut in half lengthwise
2
Salt to taste
3
1 tablespoon of chopped thyme
4
1/2 cup of olive oil
5
1 portobello mushroom cap cut into thin slices
6
300g of garden peas

Ingredients

1
2 chicken breasts cut in half lengthwise
2
Salt to taste
3
1 tablespoon of chopped thyme
4
1/2 cup of olive oil
5
1 portobello mushroom cap cut into thin slices
6
300g of garden peas

Directions

1
Season the chicken breast with salt and thyme (reserve some for garnish)
2
In a shallow pan or skillet, heat the olive oil
3
Add the chicken and mushroom slices, cover, and let cook over low heat until golden brown
4
Add the garden peas and continue cooking for an additional five minutes or until tender but still crisp
5
Serve immediately, garnished with thyme

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