Ingredients
For chicken:
2 pounds boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1/2-inch pieces
1/2 cup all-purpose flour
2 tablespoons olive oil, divided
Sauce:
2 tablespoons of butter
2 large carrots, peeled and cut into cubes
2 celery sticks, diced
large onion, cut into cubes
2 bay leaves
1/2 teaspoon dried thyme
2 garlic cloves, minced
5-6 cups of chicken broth
1/2 cup heavy cream
1 1/2 cups thawed frozen peas
Pancakes:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup of milk
2 eggs
Salt and ground black pepper
Directions
In a medium bowl, season chicken with salt and pepper and stir in ½ cup flour.
Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium-high heat. Add chicken and cook until browned, stirring occasionally, 3-5 minutes. Remove plate and set aside.
