Sugar Snap Peas
with Sun Dried Tomatoes and Baby Carrots

 I served this with Oven Baked Chicken Breasts (below)
 and it was delicious!

Serves 4

My husband makes these recipes up on the spur of the moment.  : )
He's my own personal "Emeril"  *wink*   You've GOT to try this!

Ingredients:

1/2 medium onion, chopped
1/2 green pepper, chopped
juice of 1 lime
1 cup sugar snap pea pods
1 cup baby carrots
lemon pepper seasoning
1/4 tsp. dry mustard
1/4 tsp. ground savory
1 tsp. ground ginger
8-10 whole cloves		 1 tsp. salt
pepper
1/3 cup sun dried tomatoes,
      soaked for 5-10 minutes
1 cup chicken broth
1/2 cup red wine
1/2 cup balsamic vinegar
1 Tbsp. minced garlic
1 1/2 cup sliced fresh mushrooms
2 Tbsp. olive oil

Directions:

Put olive oil in pan with the whole cloves and some lemon pepper seasoning.  Add green peppers, onions and garlic.  Cook until onions are translucent then add mushrooms, salt and a little more lemon pepper seasoning.  Add the wine and simmer for about 1 minute.  Add balsamic vinegar, savory, mustard, tomatoes, snap peas and carrots.  Then add chicken broth and ginger, and simmer for about 5 more minutes.  Remove veggies from broth and put in serving bowl.  Simmer broth down to about 1/2 the volume and then add to the veggies.  Squeeze juice of 1 lime over veggies before serving.

Enjoy.

 

  Oven Baked Chicken Breasts 

I took a package of Split Chicken Breasts with skin and ribs (4 pieces) and sprayed the top with non-stick cooking spray and sprinkled with poultry seasoning.  Bake at 375º for about an hour or until skin is golden brown and crispy.

As yummy as fried chicken, but a little healthier!  :)

 

 

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