Herbed Chicken with Snap Peas and Mushrooms
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 406 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 116 milligrams
- Sodium
- 456 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 5 grams
- Protein
- 40 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
3 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh chives
1 teaspoon finely grated lemon zest
Kosher salt
4 small skinless, boneless chicken breasts (about 6 ounces each)
Freshly ground pepper
2 tablespoons extra-virgin olive oil
8 ounces sliced white mushrooms
8 ounces stemmed, sliced shiitake mushrooms
1 pound sugar snap peas, trimmed
1 shallot, minced
Directions
- Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside.
- Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
- Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables.