I found an easy and semi-healthy meal in the Food Network Magazine from June/July. The end result was delicious. The snap peas really add a lot to this dish. I must tell you that if you love cooking or just looking at pictures of food this magazine is amazing. You should definitely subscribe or pick it up next time you go to the store. There are so many recipes and pictures! I just got my August/September edition on Friday and have even more recipes to that I plan to try soon. The foil packet grilling ideas are next on my list for sure.
4 chicken breasts
2 tbsp vegetable oil
1 tbsp unsalted butter
8 oz mushrooms (any variety will work, I used baby bella)
1 1/4 c low-sodium chicken broth
1/4 c heavy cream
2 c sugar snap peas, stemmed and halved lenghwise
kosher salt
ground pepper
all-purpose flour, for dredging
Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tbsp of oil to the skillet. Dredge 2 chicken breasts in flour and shake off any excess and place in the skillet. Cook until golden about 2 minutes per side. Transfer to plate and cover to keep warm. Repeat with remaining 1 tbsp of oil and remaining 2 chicken breasts. Cover and keep warm with other cooked chicken while you cook the vegetables.
Add the butter to the hot skillet, then add the 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; about 3-4 minutes. Stir in the snap peas and heat through. Season with salt and pepper. Place the chicken breasts over the top and simmer for about 4 more minutes. Enjoy!
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