Chicken au Gratin

• 4 tablespoons extra-virgin olive oil (EVOO)
• 1 pound button mushrooms, stems discarded, cleaned
• 2 tablespoons fresh thyme leaves (3 to 4 sprigs), chopped
• 2 garlic cloves, chopped
• 4 6- to 8-ounce boneless, skinless chicken breasts, cut into bite-size pieces
• Salt and freshly ground black pepper
• 1 1/2 cups frozen pearl onions, defrosted
• 3 cups chicken stock or broth
• 3/4 cup heavy cream
• 1 cup frozen peas
• A handful of fresh flat-leaf parsley, chopped
• Zest and juice of 1 lemon
• 1/4 cup plain bread crumbs
• 1/2 cup grated Parmigiano-Reggiano
• 2 tablespoons cold butter, cut into small pieces
• 6 cups mixed greens

1. Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
2. Add the mushrooms and brown, about 4 minutes.
3. Add the thyme, garlic, chicken, salt, and pepper.
4. Cook for 3 minutes.
5. Add the pearl onions and cook for 1 minute.
6. Add the chicken stock and cream; cook for 5 minutes.
7. Add the peas, parsley, and lemon zest.
8. Toss to combine and cook for 1 minute while you make the topping.
9. In a bowl, combine the bread crumbs and Parmigiano cheese.
10. Transfer the chicken mixture to a baking dish and evenly sprinkle the top with the read-crumbcheese mixture.
11. Dot the topping with cold butter pieces.
12. Place under the broiler and brown, 1 to 3 minutes.
13. Serve with a simple mixed green salad tossed together with the lemon juice and the remaining 2 tablespoons of olive oil.

extravirgin olive oil, mushrooms, thyme, garlic, chicken breasts, salt, frozen pearl onions, chicken, heavy cream, frozen peas, handful of fresh flatleaf parsley, lemon, bread crumbs, cold butter, mixed greens

Taken from www.epicurious.com/recipes/food/views/chicken-au-gratin-374836 (may not work)