Chicken With Creamy Mushrooms And Snap Peas

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 4 chicken breasts
• kosher salt and pepper
• 2 tablespoons vegetable oil
• all-purpose flour, for dredging
• 1 tablespoon unsalted butter
• 8 ounces mushrooms (quartered or sliced)
• 1 1/4 cups low sodium chicken broth
• 3/4 cup heavy cream
• 2 cups sugar snap peas, halved lengthwise

Recipe

• 1 preheat oven to 200°f
• 2 heat a large skillet over medium high heat and add 1 tbsp oil to skillet.
• 3 place chicken in a zipper bag and pound to an even thickness with a meat mallet.
• 4 season chicken with salt and pepper, dredge chicken in flour, shaking off any excess, and add chicken to skillet.
• 5 cook until golden, about 3 minutes per side.
• 6 remove chicken from skillet and place in an oven-proof pan.
• 7 cover loosely with foil and place in oven to keep warm.
• 8 add the butter to hot skillet and melt.
• 9 add mushrooms and cook, stirring occasionally until mushrooms are brown.
• 10 pour in the broth and bring to a boil, scraping any brown bits off the bottom of the pan.
• 11 cook until liquid is reduced by half, about 3 minutes.
• 12 add cream and boil until sauce thickens slightly, about 3-4 minutes.
• 13 stir in peas and heat through and season with salt and pepper to taste.
• 14 serve the chicken topped with the creamy vegetable sauce.