Saute of Chicken Breasts Primavera

• 4 tablespoons unsalted butter
• 6 large mushrooms, stemmed and thinly sliced
• Salt and freshly ground white pepper to taste
• 3 whole chicken breasts, skinless, boned and cut in half
• All-purpose flour for dredging
• 2 teaspoons peanut oil
• 1/2 to 3/4 cup chicken stock or bouillon
• 1 cup heavy cream
• Juice of 1/2 large lemon
• 1 1/2 teaspoons beurre manie (made by rolling 1 tablespoon butter with 1 tablespoon flour in a ball)
• 1/2 cup cooked fresh peas
• 2 to 3 tablespoons finely minced fresh dill or chives

1. In a small skillet, melt two tablespoons of the butter over medium-high heat.
2. Add the mushrooms and saute quickly until they are lightly browned.
3. Season with salt and pepper and set aside.
4. Dry the chicken breasts thoroughly on paper towels and season with salt and pepper.
5. Dredge lightly in flour, shaking off the excess.
6. Reserve.
7. Melt the remaining butter in a 12-inch iron skillet, together with the oil, over high heat.
8. Add the chicken breasts and saute until nicely browned on both sides.
9. Add about 1/4 cup stock, reduce the heat to medium-low and simmer, covered, for 5 minutes, adding a little more stock if it has evaporated significantly, until the chicken is just done.
10. The juices should run pale yellow.
11. Remove the chicken breasts from the skillet and set aside.
12. Add 1/4 cup stock to the skillet, bring to a boil and reduce to a glaze.
13. Add the cream and lemon juice and again bring to a boil, whisking, and reduce by a quarter.
14. Add bits of beurre manie, and whisk until the sauce lightly coats the spoon.
15. Taste and correct the seasoning.
16. Return the chicken breasts to the skillet together with the mushrooms and peas and just heat through.
17. Transfer the chicken to a serving dish, spoon the sauce over and garnish with the dill or chives.
18. Serve at once with a crusty loaf of French bread.

unsalted butter, mushrooms, salt, chicken breasts, flour, peanut oil, chicken, heavy cream, lemon, beurre, peas, dill

Taken from cooking.nytimes.com/recipes/4743 (may not work)