Chicken With Creamy Mushrooms and Snap Peas

1. 1

   Preheat oven to 200F

2. 2

   Heat a large skillet over medium high heat and add 1 tbsp oil to skillet.

3. 3

   Place chicken in a zipper bag and pound to an even thickness with a meat mallet.

4. 4

   Season chicken with salt and pepper, dredge chicken in flour, shaking off any excess, and add chicken to skillet.

5. 5

   Cook until golden, about 3 minutes per side.

6. 6

   Remove chicken from skillet and place in an oven-proof pan.

7. 7

   Cover loosely with foil and place in oven to keep warm.

8. 8

   Add the butter to hot skillet and melt.

9. 9

   Add mushrooms and cook, stirring occasionally until mushrooms are brown.

10. 10

    Pour in the broth and bring to a boil, scraping any brown bits off the bottom of the pan.

11. 11

    Cook until liquid is reduced by half, about 3 minutes.

12. 12

    Add cream and boil until sauce thickens slightly, about 3-4 minutes.

13. 13

    Stir in peas and heat through and season with salt and pepper to taste.

14. 14

    Serve the chicken topped with the creamy vegetable sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.