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Pan-Fry

Chicken with Peas and Mushrooms
Ingredients
Chicken breasts are smothered in a bubbly, vegetable-heavy sauce in this 15-minute dinner.
3 tbsp all-purpose flour
1 lb boneless, skinless chicken breast cutlets
2 tbsp olive oil
1 (8 oz) pkg Nature's Promise Organic Sliced White Mushrooms
1 tbsp minced garlic
1/3 cup low-sodium chicken broth
1 cup frozen peas
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Chicken with Peas and Mushrooms

Chicken with Peas and Mushrooms

Chicken with Peas and Mushrooms
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:3 minutes
  • Cook Time:12 minutes
directions
Place the flour in a large dish. Season the chicken with salt and pepper, then coat in flour.
In a 12-inch nonstick skillet, heat the oil on medium-high. Add chicken and cook 2 min. per side, until browned. Transfer to a plate. To skillet, add the mushrooms and garlic. Cook 3 min., stirring often. Sprinkle in any remaining flour from dish. Cook 30 sec., stirring often.
Stir in the broth. Heat to a boil on high, scraping up any browned bits. Add the peas. Season with salt and pepper. Return chicken to skillet. Reduce heat to medium. Cover skillet and cook 3 min., until chicken is cooked through.
Tip: For faster cleanup, line the sheet pan with foil first.
 
 
 
 
 
 
 
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