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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Rachael Ray Ingredients:
4 tablespoons extra virgin olive oil |
1 lb button mushroom, stems discarded and cleaned |
2 tablespoons fresh thyme leaves, chopped |
2 garlic cloves, minced |
2 lbs boneless skinless chicken breasts, cut into bite-size pieces |
salt |
fresh ground black pepper |
1 1/2 cups frozen pearl onions, defrosted |
3 cups chicken broth |
3/4 cup heavy cream |
1 cup frozen peas |
2 tablespoons chopped fresh flat leaf parsley |
1 lemon, zest of |
1 lemon, juice of |
1/4 cup plain breadcrumbs |
1/2 cup grated parmigiano-reggiano cheese |
2 tablespoons cold butter, cut into small pieces |
6 cups mixed salad greens |
Directions:
1. Heat a big skillet over med-high heat with 2 tablespoons oil; add in the mushrooms and brown for 4 minutes.
2. Add in thyme, garlic, chicken, salt, and pepper; cook for 3 minutes.
3. Add in pearl onions; cook 1 minute; add in the chicken broth and cream; cook 5 minutes.
4. Add in peas, parsley, and lemon zest; toss to combine and cook for 1 minute.
5. In a bowl, combine the breadcrumbs and cheese; transfer chicken mixture to a baking dish; sprinkle breadcrumb mixture over the top.
6. Dot the topping with cold butter pieces; place under the broiler and brown 1-3 minutes.
7. Serve with a simple green salad tossed together with lemon juice and remaining 2 tablespoons olive oil.
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