Thursday, May 14, 2009

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

15 comments:

  1. This comment has been removed by the author.

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  2. Sorry...Marcus created an account last night, because he (and his co-workers) follow my blog and I was giving him a hard time about never commenting. I didn't realize he was still signed in, so I accidentally left you a comment under his name...which explains the comment that was "removed by the author"! Oops!

    Anyway, I'm starting to think that you hate me! You keep posting these wonderful looking recipes that contain mushrooms, but there is NO WAY Marcus will ever agree to eat them! Here's an idea...why don't you come over one day and we can prepare a few dishes (at least one with mushrooms!) and then we can divide them up for our lunches that week?!? I've seen quite a few recipes posted that I'm dying to try, but I hate to make them just for myself! I'll buy all of the groceries...you just have to show up :) Jake and Josh can play and Maddie and Hannah can entertain one another in the kitchen while we cook!

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  3. Sounds like a plan to me (all except the part about you buying the groceries)! I'm in! :) Just let me know when. . . All the meals will either have tuna or mushrooms. That will be the one rule!

    By the way-- tell Marcus he's in trouble for not signing up for my blog as well!

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  4. Huh - I looked at that recipe and didn't think much of it until I saw it on your blog. I'll have to give it a try.

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  5. Cathy-- it seriously was so good! I'd definitely recommend it! :)

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  6. It looks so darn delicious!!! I may try it sometimes soon! I just came on your blog from SITS but from now on I'll follow you for new recipes and such! WHOOHOOO!!

    Happy Friday!!

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  7. Thank you so much for stopping by my blog and leaving such a nice compliment. I welcome you to my little dot in the blogosphere.

    You have a very lovely blog with many delicious recipes. I can't wait to peruse and savor them. Big YUM!

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  8. This looks absolutely perfect!! What a wonderful, tasty dinner!

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  9. Well friend-you've posted another winner! This looks absolutely delicious!

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  10. Ooh snap peas! I definitely do not use them enough - this looks like a great dish!

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  11. Mmm. Rich, creamy and delicious. I am loving this recipe.

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  12. I love mushrooms. This look great! Anything with cream in it is going to taste rich and heavenly!

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  13. Looks delicious! I always enjoy cooking recipes from the food network, they rarely disappoint me!

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