I’m starting to make more dishes with chicken and this one tops the charts. The creamy vegetables really compliment the chicken. This dish is even great as left-overs.
Ingredient
- 4 Chicken cutlets (about 1 1/4 lbs), patted dry
- Kosher salt and freshly ground pepper
- 2 Tablespoons vegetable oil
- All-purpose flour, for dredging
- 1 Tablespoon 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 ad 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 5 minutes. Add the cream and boil until the sauce thickens slightly, 5 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.