Chicken with Creamy Mushrooms and Snap Peas
Ingredients
3 boneless, skinless chicken breasts (about 1 1⁄2 pounds), cut in half – like you’re butterflying them, but cut all the way through and patted dry
Kosher salt and freshly ground pepper
2 tablespoons olive oil
All-purpose flour (about 1/4 cup)
1 tablespoon unsalted butter
2 green onions, thinly sliced
8 ounces mushrooms, sliced (I used regular button mushrooms since they’re my favorite)
1 1⁄4 cups chicken broth
3⁄4 cup half and half (or cream)
2 cups sugar snap peas, stemmed and halved lengthwise
Instructions
1. Preheat the oven to 250*F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 3 chicken pieces in flour, shake off any excess and place in the skillet. Cook until golden, about 2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 3 chicken pieces. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
2. Add the butter to the hot skillet, then add the green onions 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 with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the half and half and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper.
3. Serve the chicken over rice and topped with the creamy vegetables.
Comments
This recipe is adapted from Food Network. I found it while looking for a recipe to use the gorgeous sugar snaps that I got from my farmer’s market. Cutting them lengthwise seemed odd, but it had the effect of making them into pea pod shells that captured the sauce of the dish perfectly. The peas also fell out so added colour, taste and crunch throughout the dish.
I don’t always want to be singing the praises of local produce, but I was really struck by how much more flavorful fresh green onions are than the ones I get in the grocery store out of season. I wouldn’t have expected such a significant difference in taste, but it’s amazing.
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