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Chicken With Creamy Mushrooms and Sugar Snap Peas
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 25 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- American
Cooking Method
- Sauté
Difficulty
- Medium
Dietary
- Non-Vegetarian
Allergens
- May contain soy — check ingredients
- Possible Milk — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken With Creamy Mushrooms and Sugar Snap Peas brings together 4 chicken cutlets, patted dry (about 1 1/4 lbs.), kosher salt & freshly ground black pepper, 4 tablespoons vegetable oil, separated in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 4 servings.
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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
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Instructions
Preheat oven to 200 degrees.
Heat a large skillet over medium-high heat.
Season the chicken with salt and pepper.
Add 2 tablespoons oil to the skillet.
Dredge 2 chicken cutlets in flour and place in the skillet.
Cook until golden, about 2 minutes per side.
Transfer chicken to a baking dish.
Repeat with other 2 pieces of chicken.
Cover the dish loosely with foil and place in the oven to keep warm while you prepare the vegetables.
Add butter to the hot skillet.
Add the mushrooms and green onions.
Cook, stirring occasionally until the mushrooms brown, about 4 minutes.
Add the broth and wine and bring to a boil, scraping up any browned chicken bits with a wooden utensil.
Cook until the liquid is reduced by about 1/2, about 3 minutes.
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.
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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