Creamed Peas with Colorado Sage

2½ tablespoons butter, divided

2 cups frozen peas

1 tablespoon dried sage (or 2 tablespoons of fresh, chiffonade)

½ cup heavy cream or half-and-half

½ teaspoon flour

Pinch salt and black pepper

Melt 1 ½ tablespoons of the butter in a sauté pan. Add peas, salt and pepper. Cook just until peas are thawed; add remaining butter and stir in the flour. Cook and stir until well blended. Slowly add cream and sage. Bring to a light bubble, stirring until thickened to light creaminess.

Add to plate with chicken and garnish with lemon slices and fresh herbs.

Serves four.

Dan Rich, Elgin, 2013 Cook of the Year