Chicken with Creamy Mushrooms and Snap Peas (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 chicken cutlets (about 1 1/4 pounds), patted dry |
kosher salt and freshly ground pepper |
2 tablespoons vegetable oil |
all-purpose flour, for dredging |
1 tablespoon unsalted butter |
2 scallions, thinly sliced |
8 ounces mushrooms (button, cremini, shiitake or a combination), quartered |
1 1/4 cups low-sodium chicken broth |
3/4 cup heavy cream |
2 cups sugar snap peas, stemmed and halved lengthwise |
Directions:
1. Preheat the oven to 200 degrees. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. 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 scallions 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 cream 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. Serve the chicken topped with the creamy vegetables.
3. Photography by Antonis Achilleos
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