Solo Chicken Breast in Peas and Buttermilk Gravy

• 1 boneless skinless chicken breast
• 14 teaspoon salt
• 14 teaspoon black pepper
• 1 tablespoon olive oil
• 12 cup canned sweet peas
• 2 tablespoons butter
• 2 tablespoons flour
• 12 cup buttermilk

1. Place the chicken breast in a plastic bag, and gently pound until the breast in uniform in shape and thickness.
2. Add the salt, pepper, and olive oil to the breast and cook in a very hot non-stick pan for 4 minutes on each side.
3. Remove the chicken and add the butter to the hot pan which will start to brown as it melts.
4. Add the flour, and when the butter and flour turns into a bubbly paste, add the buttermilk and stir.
5. When the gravy has started to boil and thicken, add the sweet peas, and if necessary enough liquid from the can to adjust the consistancy of the gravy to your liking.

chicken breast, salt, black pepper, olive oil, sweet peas, butter, flour, buttermilk

Taken from www.food.com/recipe/solo-chicken-breast-in-peas-and-buttermilk-gravy-109724 (may not work)