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

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.