Instructions: Heat 2 tbsp. sweet butter in a small saucepan and cook the onions. Stirring until light brown. Set aside.

Heat the olive oil in a large skillet. Dredge the pieces of chicken in flour and salt & pepper. Cook until brown.

Pour the oil & fat from the skillet. Add the butter & garlic to the chicken. Add the onion & blend. Add the wine and cook about 1 minute. Add the chicken broth. Bring to a boil and cover. Let cook, covered over high heat for about 15 minutes.

Before serving add peas and heavy cream.

Cook fusilli until barely tender.

Pour chicken and peas over fusilli. Garnish with hot red pepper flakes and plenty of chopped parsley.

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