Herbed Chicken with Snap Peas and Mushrooms

• 3 tablespoons unsalted butter, at room temperature
• 1 tablespoon minced fresh tarragon
• 1 tablespoon minced fresh chives
• 1 teaspoon finely grated lemon zest
• Kosher salt
• 4 small skinless, boneless chicken breasts (about 6 ounces each)
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 8 ounces sliced white mushrooms
• 8 ounces stemmed, sliced shiitake mushrooms
• 1 pound sugar snap peas, trimmed
• 1 shallot, minced

1. Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside.
2. Season the chicken with salt and pepper.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
4. Add the chicken and cook, turning once, until golden brown, about 5 minutes.
5. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
6. Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat.
7. Add the mushrooms and 1/2 teaspoon salt.
8. Cook, stirring occasionally, until golden brown, about 4 minutes.
9. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes.
10. Season with salt and pepper.
11. Top the chicken with the herb butter and serve with the vegetables.
12. Photograph by Antonis Achilleos

unsalted butter, tarragon, fresh chives, lemon zest, kosher salt, skinless, freshly ground pepper, extravirgin olive oil, white mushrooms, shiitake mushrooms, sugar, shallot

Taken from www.foodnetwork.com/recipes/food-network-kitchens/herbed-chicken-with-snap-peas-and-mushrooms.html (may not work)