Chicken with Mushrooms and Snap Peas Recipe

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This recipe for Chicken with Mushrooms and Snap Peas is from All Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4-5 Boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
4 T vegetable oil
All purpose flour, for dredging
3 T unsalted butter
6 green onions, thinly sliced.
8 oz. mushrooms (button, cremini, shiitake or a combination) sliced
1 1/2 cups low-sodium chicken broth
16 oz. heavy cream
2 x 12 oz. sugar snap peas, stemmed and halved lengthwise

Directions:
Directions:
Preheat oven to 350º
Heat a large skillet over medium-high heat. Season the chicken with salt and pepper.

Add 4 tablespoon oil to the skillet. Maybe a little more if you need it. Dredge the chicken in flour, shake off excess, and add to skillet.

Cook until golden brown, several minutes per side.

Place the chicken in a baking dish, cover in foil, and put in the oven.

Add the butter to the hot skillet, then the onions, and mushrooms.
Cook, stirring occasionally until the mushrooms brown/cook.

Pour in broth and bring to a boil. Reduce by one-half.

Add heavy cream and boil until slightly thickens..

Stir in snap peas, heat through, and add salt and pepper.

Serve.

Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
We use shiitake mushrooms, and make rice with it as well.

 

 

 

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