Chicken with Creamy Mushrooms and Snap Peas
By á-5981
Ingredients
- 4 chicken cutlets (about 1-1/4 lb) patted dry
- salt and pepper
- 2 T vegetable oil
- flour for dredging
- 1 T butter
- 2 scallions thinly sliced
- 8 oz mushrooms
- 1-1/4 c chicken broth
- 3/4 c heavy cream
- 2 c sugar snap peas, stemmed and halved lengthwise
Details
Servings 4
Preparation
Step 1
Preheat oven to 200 degrees. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1T oil to skillet. Dredge 2 chicken cutlets in the flour, shake off excess and place in skillet. Cook until golden, about 1-1/2 minutes per side, transfer to a baking dish. Repeat with the remaining 1T 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 in bottom of skillet. Cook until liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce 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 vegetables.
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