Chicken With Creamy Mushrooms And Sugar Snap Peas

Name: Chicken With Creamy Mushrooms And Sugar Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken cutlets, patted dry (about 1 1/4 lbs.); kosher salt & freshly ground black pepper; 4 tablespoons vegetable oil, separated; all-purpose flour, for dredging; 2 tablespoons unsalted butter; 2 green onions, thinly sliced; 8 ounces fresh mushrooms, quartered (button, cremini, shiitake or a combination); 3/4 cup chicken broth; 1/2 cup dry white wine or 1/2 cup vermouth; 3/4 cup heavy cream; 2 cups sugar snap peas, stemmed and halved lengthwise

Servings: persons

4 chicken cutlets, patted dry (about 1 1/4 lbs.)
kosher salt & freshly ground black pepper
4 tablespoons vegetable oil, separated
all-purpose flour, for dredging
2 tablespoons unsalted butter
2 green onions, thinly sliced
8 ounces fresh mushrooms, quartered (button, cremini, shiitake or a combination)
3/4 cup chicken broth
1/2 cup dry white wine or 1/2 cup vermouth
3/4 cup heavy cream
2 cups sugar snap peas, stemmed and halved lengthwise

1
Preheat oven to 200 degrees.
2
Heat a large skillet over medium-high heat.
3
Season the chicken with salt and pepper.
4
Add 2 tablespoons oil to the skillet.
5
Dredge 2 chicken cutlets in flour and place in the skillet.
6
Cook until golden, about 2 minutes per side.
7
Transfer chicken to a baking dish.
8
Repeat with other 2 pieces of chicken.
9
Cover the dish loosely with foil and place in the oven to keep warm while you prepare the vegetables.
10
Add butter to the hot skillet.
11
Add the mushrooms and green onions.
12
Cook, stirring occasionally until the mushrooms brown, about 4 minutes.
13
Add the broth and wine and bring to a boil, scraping up any browned chicken bits with a wooden utensil.
14
Cook until the liquid is reduced by about 1/2, about 3 minutes.
15
Add the cream and boil until the sauce thickens slightly, about 3 or 4 minutes. You can add a little Wondra sauce flour to enhance the thickening if you wish.
16
Stir in the snap peas and heat through.
17
Season with salt and pepper.
18
Serve the chicken topped with the creamy vegetables.

995

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 chicken cutlets, patted dry (about 1 1/4 lbs.), kosher salt & freshly ground black pepper, 4 tablespoons vegetable oil, separated, all-purpose flour, for dredging, and more.

Yes, Chicken With Creamy Mushrooms And Sugar Snap Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!