Chicken with Creamy Mushrooms and Snap Peas

• 4 chicken cutlets (about 1 1/4 pounds), patted dry
• Kosher salt and freshly ground pepper
• 2 tablespoons vegetable oil
• All-purpose flour, for dredging
• 1 tablespoon unsalted butter
• 2 scallions, thinly sliced
• 8 ounces mushrooms (button, cremini, shiitake or a combination), quartered
• 1 1/4 cups low-sodium chicken broth
• 3/4 cup heavy cream
• 2 cups sugar snap peas, stemmed and halved lengthwise

1. Preheat the oven to 200 degrees.
2. Heat a large skillet over medium-high heat.
3. Season the chicken with salt and pepper.
4. Add 1 tablespoon oil to the skillet.
5. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet.
6. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish.
7. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets.
8. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
9. Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes.
10. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon.
11. Cook until the liquid is reduced by half, about 3 minutes.
12. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes.
13. Stir in the snap peas and heat through; season with salt and pepper.
14. Serve the chicken topped with the creamy vegetables.
15. Photography by Antonis Achilleos

chicken cutlets, kosher salt, vegetable oil, flour, unsalted butter, scallions, mushrooms, chicken broth, heavy cream, sugar snap peas

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