Chicken with Creamy Mushrooms and Snap Peas

Ingredients

• 1.3 pounds chicken cutlets dry
• 4 servings flour all-purpose for dredging
• 0.8 cup heavy cream 
• 4 servings kosher salt and pepper freshly ground
• 1.3 cups chicken broth low-sodium
• 8 ounces mushrooms quartered button, cremini, shiitake or a combination
• 2  scallions thinly sliced
• 2 cups sugar snap peas stemmed halved lengthwise
• 1 tablespoon butter unsalted
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• oven
• baking pan
• wooden spoon
• aluminum foil

Directions

1. Preheat the oven to 200 degrees.
2. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper.
3. 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; 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.
4. Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes.
5. 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.
6. 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.
7. Serve the chicken topped with the creamy vegetables.
8. Photography by Antonis Achilleos