Chicken with Creamy Mushrooms and Snap Peas
Pan-fried chicken breasts topped with a luscious, creamy mushroom sauce with crisp-tender snap peas. Such a delicious and filling meal, you'll forget that it's healthy too.
Servings: 4
Ingredients
- 4 boneless chicken breasts, pounded to ½ to ¾-inch thick
- 2 Tbsp canola oil
- ¼ cup all-purpose flour, for dredging
- 1 Tbsp unsalted butter
- 2 green onions, thinly sliced diagonally, reserve a few for garnish
- 8 oz mushrooms (baby bellas, buttons, cremini, shiitake , or a combination), sliced
- 1¼ cups beef or chicken stock
- ¾ cup heavy cream
- 2 cups sugar snap peas, stemmed and halved lengthwise with the peas intact
- Kosher salt and freshly ground black pepper
Instructions
To prepare chicken breasts:
- On top of a cutting board lay a piece of plastic wrap, the chicken breast, then another piece of plastic wrap on top. Pound the chicken with a meat mallet, on the flat side, until the chicken is evenly ½ to ¾-inch thick. (Use a rolling pin if you don't have a meat mallet or carefully slice the chicken in half horizontally to butterfly, making a cutlet).
To prepare:
- Preheat the oven to 200°F, place a sheet pan in the oven, and a piece of foil to cover the cooked chicken to keep it warm. Heat 1 Tbsp oil in a large skillet over medium-high heat. Season the chicken with salt and pepper on both sides.
- Dredge the prepared chicken breasts in flour, shake off any excess flour, and place 2 chicken breasts in the skillet. Cook until golden; about 1½-2 minutes per side. Place in oven and cover loosely with foil. Add remaining 1 Tbsp oil to and 2 other chicken breasts; repeat. (If cooking chicken one at a time, add a little more oil each time).
- In another large skillet, heat the skillet over medium heat, then add the butter, green onions, and mushrooms. Cook, stirring occasionally, until the mushrooms are browned; about 4-5 minutes. Pour in the stock, turn up the heat, and bring to a boil. Cook until the liquid is reduced by half; about 3 minutes.
- Add the cream and boil until the slice thickens slightly, 3-4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy mushrooms and snap peas. Garnish with more green onions.
Notes
Substitute
- Green beans are a great substitute if you don't like or have snap peas. Just blanch the green beans, put in an ice bath, then drained before making the recipe. (To blanch: In a medium saucepan, bring water to a boil, salt, and add green beans. Boil until bright green in color and tender-crisp; about 2 minutes. Drain and immediately place beans in an ice bath to stop the cooking).