Chicken With Creamy Mushrooms And Sugar Snap Peas - cooking recipe

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 1/2 cup vermouth
3/4 cup heavy cream
2 cups sugar snap peas, stemmed and halved lengthwise

Preparation

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.