2˝ tablespoons butter, divided
2 cups frozen peas
1 tablespoon dried sage (or 2 tablespoons of fresh, chiffonade)
˝ cup heavy cream or half-and-half
˝ teaspoon flour
Pinch salt and black pepper
Melt 1 ˝ 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.
Dan Rich, Elgin, 2013 Cook of the Year