Chicken With Creamy Mushroom and Snap Peas

By june

Ingredients

• 4 chicken cutlets (about 1 1/4 pounds), patted dry
• Kosher salt and freshly ground pepper
• 2 tbsp vegetable oil
• All-purpose flour, for dredging
• 1 tbsp unsalted butter
• 2 scallions, thinly sliced
• 8 oz mushrooms (button, cremini, shiitake or a combination), quartered
• 1 1/4 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 2 cups sugar snap peas, stemmed and halved lengthwise

Details

Servings 4
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

Preheat the oven to 200 degrees. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tbsp oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tbsp oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.

Per serving: Cal. 445; fat 29g (sat. 13g; mono 8g; poly 6g); chol 152mg; sod 140mg; carbs 8g; fiber 2g; pro 38g.