Chicken With Creamy Mushrooms and Sugar Snap Peas

"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.""
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  • Preheat oven to 200 degrees.
  • Heat a large skillet over medium-high heat.
  • Season the chicken with salt and pepper.
  • Add 2 tablespoons oil to the skillet.
  • Dredge 2 chicken cutlets in flour and place in the skillet.
  • Cook until golden, about 2 minutes per side.
  • Transfer chicken to a baking dish.
  • Repeat with other 2 pieces of chicken.
  • Cover the dish loosely with foil and place in the oven to keep warm while you prepare the vegetables.
  • Add butter to the hot skillet.
  • Add the mushrooms and green onions.
  • Cook, stirring occasionally until the mushrooms brown, about 4 minutes.
  • Add the broth and wine and bring to a boil, scraping up any browned chicken bits with a wooden utensil.
  • Cook until the liquid is reduced by about 1/2, about 3 minutes.
  • 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.
  • Stir in the snap peas and heat through.
  • Season with salt and pepper.
  • Serve the chicken topped with the creamy vegetables.

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<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p> 8727975"
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