Chicken With Creamy Mushrooms and Snap Peas

Can I just say... YUUMMMM? This is from one of my Food Network magazines, and it's just one of the best things I've ever eaten! I recommend serving it with mashed potatoes.

• Ready In: 40 mins
• Serves: 4
• Yields: 4

Ingredients

• 4  chicken breasts
•  kosher  salt and pepper
• 2  tablespoons  vegetable oil
•  all-purpose flour, for dredging
• 1  tablespoon unsalted butter
• 8  ounces mushrooms (quartered or sliced)
• 1 1⁄4 cups low sodium chicken broth
• 3⁄4 cup heavy cream
• 2  cups sugar snap peas, halved lengthwise

Directions

1. Preheat oven to 200°F
2. Heat a large skillet over medium high heat and add 1 tbsp oil to skillet.
3. Place chicken in a zipper bag and pound to an even thickness with a meat mallet.
4. Season chicken with salt and pepper, dredge chicken in flour, shaking off any excess, and add chicken to skillet.
5. Cook until golden, about 3 minutes per side.
6. Remove chicken from skillet and place in an oven-proof pan.
7. Cover loosely with foil and place in oven to keep warm.
8. Add the butter to hot skillet and melt.
9. Add mushrooms and cook, stirring occasionally until mushrooms are brown.
10. Pour in the broth and bring to a boil, scraping any brown bits off the bottom of the pan.
11. Cook until liquid is reduced by half, about 3 minutes.
12. Add cream and boil until sauce thickens slightly, about 3-4 minutes.
13. Stir in peas and heat through and season with salt and pepper to taste.
14. Serve the chicken topped with the creamy vegetable sauce.