Photo: Chicken with Creamy Mushrooms and Snap Peas Recipe
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
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.
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.
Photography by Antonis Achilleos
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By Tammra12
on February 05, 2013
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WOW was it good, I did a little things to the rec to make it different because of the reviews I read, I added garlic salt and onion salt to the flour and used olive oil instead of veg oil, and as long as you cook the juice with the mushrooms n that down it will thicken just fine. I will def make this again, the sause is so yummy i bet the it could go on any meat, o and I topped the dish with fresh chives.
By tigertoes_8220757
Garland, TX
on February 04, 2013
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This was excellent served it to a couple that only eats chicken and they loved it. Followed the receipt exactly except I had no snap peas so I used fresh green beans, was great!
By me269931
on January 20, 2013
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Before making this recipe, I looked over all the reviews and compiled the different changes that were recommended. Here is what I did:
-I doubled the ammount of peas and mushrooms. I put garlic powder, paprika, salt, and pepper in with the flour to dredge the chicken.
-I increased the temperature of the oven to 350 degrees; the chicken still wasn't ready for another minute after the sauce was thickened.
-I cooked the snap peas with the mushrooms and onions I think they would have been too raw if I had put them in later. I also added minced garlic when cooking the veggies.
-When adding the chicken broth, I also added about a 0.5cup white wine and also a few squirts of lemon juice.
-When adding the heavy cream, I added about a T of flour; the sauce still wasn't thick enough, so I added flour a few other times.
In the end, the recipe was perfect! I think it would have been good if I had followed the recipe exactly, but the small changes made it AMAZING:
Read all 34 reviews