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Nutrition Facts
Serving Size 1 (301g) Recipe makes 4 servings The following items or measurements are not included below: 4 chicken cutlets
Calories 394
Calories from Fat 328		(83%)
Amount Per Serving		%DV
	Total Fat 36.5g	56%
	Saturated Fat 15.8g	79%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 8.5g
	Trans Fat 0.0g
Cholesterol 76mg		25%
Sodium 167mg		6%
Potassium 398mg		11%
Total Carbohydrate 9.6g		3%
	Dietary Fiber 2.8g	11%
	Sugars 2.6g
Protein 5.1g		10%
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Chicken With Creamy Mushrooms and Sugar Snap Peas

Recipe #374097 | 25 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: GREG IN SAN DIEGO
May 24, 2009

This is a quickly and easily prepared one-pot dish. I serve it with baked potatoes and a green salad lightly dressed with oil, vinegar and cracked pepper. Don't be alarmed by the number of preparation steps in this recipe. I try to make all of my recipes very detailed to eliminate any guessing or possible mistakes. This is very, very easy to assemble.The recipe is adapted and modified from one I saw in "Food Network Magazine."

SERVES 4 (change servings and units)

Ingredients

4 chicken cutlets, patted dry (about 1 1/4 lbs.)
kosher salt & freshly ground black pepper
4 tablespoons vegetable oil, separated
all-purpose flour, for dredging
2 tablespoons unsalted butter
2 green onions, thinly sliced
8 ounces fresh mushrooms, quartered (button, cremini, shiitake or a combination)
3/4 cup chicken broth
1/2 cup dry white wine or vermouth
3/4 cup heavy cream
2 cups sugar snap peas, stemmed and halved lengthwise

Directions

1
Preheat oven to 200 degrees.
2
Heat a large skillet over medium-high heat.
3
Season the chicken with salt and pepper.
4
Add 2 tablespoons oil to the skillet.
5
Dredge 2 chicken cutlets in flour and place in the skillet.
6
Cook until golden, about 2 minutes per side.
7
Transfer chicken to a baking dish.
8
Repeat with other 2 pieces of chicken.
9
Cover the dish loosely with foil and place in the oven to keep warm while you prepare the vegetables.
10
Add butter to the hot skillet.
11
Add the mushrooms and green onions.
12
Cook, stirring occasionally until the mushrooms brown, about 4 minutes.
13
Add the broth and wine and bring to a boil, scraping up any browned chicken bits with a wooden utensil.
14
Cook until the liquid is reduced by about 1/2, about 3 minutes.
15
Add the cream and boil until the sauce thickens slightly, about 3 or 4 minutes. You can add a little Wondra sauce flour to enhance the thickening if you wish.
16
Stir in the snap peas and heat through.
17
Season with salt and pepper.
18
Serve the chicken topped with the creamy vegetables.