Chicken With Creamy Mushrooms and Snap Peas

HOW TO PREPARE THE CHICKEN BREASTS

• On top of a cutting board lay a piece of plastic wrap, the chicken breast, then another piece of plastic wrap on top.
• Pound the chicken with a meat mallet, on the flat side, until the chicken is evenly ½ to ¾-inch thick. (Use a rolling pin if you don’t have a meat mallet or carefully slice the chicken in half horizontally to butterfly, making a cutlet).
• Season the chicken breasts with salt and pepper on both sides.
• Dredge in flour.
• Shake off excess flour and place back on pan or plate.

HOW TO MAKE CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS

• Preheat the oven to 200°F, place a sheet pan in the oven, and a piece of foil to cover the cooked chicken to keep it warm.
• Heat 1 Tbsp oil in a large skillet over medium-high heat.
• Season the chicken with salt and pepper on both sides.
• Dredge the prepared chicken breasts in flour, shake off any excess flour, and place 2 chicken breasts in the skillet.
• Cook until golden; about 1½-2 minutes per side.
• Place in oven and cover loosely with foil.
• Add remaining 1 Tbsp oil to and 2 other chicken breasts; repeat. (If cooking chicken one at a time, add a little more oil each time).
• In another large skillet, heat the skillet over medium heat, then add the butter, green onions, and mushrooms.
• Cook, stirring occasionally, until the mushrooms are browned; about 4-5 minutes.
• Pour in the stock, turn up the heat, and bring to a boil.
• Cook until the liquid is reduced by half; about 3 minutes.
• Add the cream and boil until the slice thickens slightly, 3-4 more minutes.
• Stir in the snap peas and heat through; season with salt and pepper.
• Serve the chicken topped with the creamy mushrooms and snap peas.
• Garnish with more green onions.

SUBSTITUTE SNAP PEAS WITH GREEN BEANS

• Green beans are a great substitute if you don’t like or have snap peas. Just blanch the green beans, put in an ice bath, then drained before making the recipe. (To blanch: In a medium saucepan, bring water to a boil, salt, and add green beans. Boil until bright green in color and tender-crisp; about 2 minutes. Drain and immediately place beans in an ice bath to stop the cooking).