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 lengthwiseAdd to Shopping List

Directions:

Preheat the oven to 200 degrees Fahrenheit. Melt butter in a large skillet over medium-high heat. Season the chicken generously with salt and pepper. 1 tablespoon oil should be added to the skillet. Dredge two chicken cutlets in flour, shaking off any excess, and placing in a skillet. 1 1/2 minutes per side until golden; transfer to a baking dish. Continue with the remaining 1 tablespoon oil and the remaining 2 chicken cutlets. Wrap the dish in foil and place it in the oven while you prepare the vegetables.

Add the scallions and mushrooms to the hot skillet and cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Bring the broth to a boil while scraping up any browned bits with a wooden spoon. Cook for 3 minutes, or until the liquid has been reduced by half. Add the cream and continue to cook until the sauce thickens slightly, 3 to 4 minutes more. Heat through the snap peas; season with salt and pepper. Serve the chicken with the creamy vegetables on top.