Peri & Sons Farms is an equal opportunity employer. We offer many great benefits to full time eligible employees that include competitive wages, 401(k), medical, dental, vision insurance, paid training, vacation and more, in a drug-free work environment.

Click on one of the positions below for job descriptions and to apply:

Packing Shed Maintenance Mechanic »
Farm Equipment Mechanic and Service Technician »
Nevada: Payroll Clerk »
California: Safety Coordinator »
Inventory Manager/Firebaugh, CA Facility »
IT Help Desk Technician »
Inventory Purchasing Specialist/Yerington, NV »


Online Application (ENGLISH) »

Peri & Sons Farms es un empleador que ofrece igualdad de oportunidades. Ofrecemos muchos beneficios excelentes a los empleados elegibles de tiempo completo que incluyen salarios competitivos, 401 (k), seguro médico, dental, de la vista, capacitación pagada, vacaciones y más, en un ambiente de trabajo libre de drogas.

Haga clic en una de las posiciones a continuación para ver las descripciones de trabajo y para aplicar:

Nevada: Gerente de Recursos Humanos »

Mecánico de mantenimiento de empaque »
Mecánico de equipos agrícolas y técnico de servicio »
Nevada: empleado de nómina »
California: Coordinador de seguridad »
Gerente de Inventario/Instalación de Firebaugh, CA »
Técnico de mesa de ayuda de TI »
Especialista en compras de inventario/Yerington, NV »


Solicitud en línea (español) »

Creamy Lemon Chicken with Onions and Mushrooms
This showstopper of a dinner is surprisingly quick to put together, making it a great weeknight meal option. Serve with a side salad and crusty buttered bread for mopping up all of the creamy, lemon-y sauce!
5 minutes
25 minutes
Creamy Lemon Chicken with Onions and Mushrooms
4 chicken breasts, rinsed and patted dry
1/2 cup all-purpose flour
1/2 cup dry white wine or chicken stock
1/4 cup heavy cream or sour cream
1 medium yellow onion, sliced
8 ounces white or brown mushrooms, brushed clean, stems removed and sliced
2 tablespoons olive oil, divided
Juice of two fresh lemons
Salt and freshly ground pepper
Chopped fresh parsley, for garnish
In a large heavy skillet, heat olive oil to medium-high. Dredge chicken in flour and shake off the excess. Season chicken on both sides with salt and pepper. Sauté on either side until the flour begins to brown, about 3-4 minutes per side. You do not want to cook the chicken through -- it will finish cooking in the sauce. Remove chicken from pan and set aside.

Add last tablespoon of olive oil and sauté mushrooms and onions until onions begin to soften and mushrooms begin to brown, about 5-6 minutes.

Reduce heat to medium. Add stock or wine to pan and scrape the bottom of the pan with a wooden spoon to remove all of the brown bits. Cook until liquid reduces by half then add the cream. Put the chicken breasts back in and cook until the chicken's juices run clear and sauce thickens, about 6-7 minutes. Add lemon juice and garnish with parsley. Serve immediately.
Looking for inspiration? Try these recipes:
Mushroom Ragu
Mushroom Ragu
Spinach and Cheese Strata
Spinach and Cheese Strata
Thai Beef Salad
Thai Beef Salad