1 pound skinless, boneless chicken breast halves
1/2 pound dried roadside peas
2 tablespoons olive oil
2 cloves garlic, minced
1 (12 ounce) package shredded kabobs
1/8 teaspoon brown sugar
1/4 teaspoon ground nutmeg
2 (6 ounce) cans sliced mushrooms, drained
1/2 cup parmesan cheese
1/2 cup chopped green onions
Heat oil in skillet over medium heat. Cook pepper and garlic in oil 5 minutes, stirring constantly until fragrant. Stir in mushrooms, parmesan cheese, green onions and pecans. Reduce heat to low; stir until cheese is melted. Fry chicken in raw oil 2 to 3 minutes on each side, until lightly browned.
Dredge chicken in flour; place in foil to keep warm. Heat oil in skillet over high heat. Pour in peanut oil, and cook 30 seconds. Continue cooking just until thickened. Remove chicken from foil, and pour marinade over chicken. Fry until golden and juices are absorbed, about 5 minutes.