Chicken with Creamy Mushrooms and Snap Peas

This is, by far, one of my new favorite dinners! I found it right next to the BLT Pasta Salad (which I posted about earlier this month) in this month's Food Network Magazine. I seriously couldn't wait to make it. It was simple and quick to put together but had such a sophisticated flavor. Chicken breasts were not on sale when I did my shopping, so I bought a package of chicken tenderloins instead. I did pound them out a bit to make them a little thinner and wider and they worked perfectly. I actually think I would use these again next time, in place of the regular pieces as they also cooked up quickly and stayed very juicy. The recipe also calls for either button, cremini, or shiitake mushrooms. My grocery store had a package that combined 4 different types of mushrooms (if I remember correctly, it was button, baby portabella, shiitake, and oyster mushrooms) and it was the perfect addition to the recipe. The variety provided a nice variance of texture and created a really nice sauce. There wasn't much left over after this meal, but what was left reheated really well and made for a great lunch. I can't wait to make these again!

Chicken with Creamy Mushrooms and Snap Peas

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 lengthwise

Preheat 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, and 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 add 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 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.

Source: The Food Network Magaine