* Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.
* Return the chicken in the pan and stir everything together and place the skillet in a preheated oven.
* Bake 20-25 minutes at 375 F.
* Serve with fresh parsley and drizzle with lemon juice if desired
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