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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Chicken, Dinner, Main Dish
Cuisine: American, French
Keyword: creamy
Servings: 4
Author: Louise Rio
- 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
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.
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).