Best 6 Chicken With Creamy Mushrooms And Sugar Snap Peas Recipes

HERBED CHICKEN WITH SNAP PEAS AND MUSHROOMS

Steps:

• 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.
• Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
• Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables.

CHICKEN, MUSHROOMS AND SUGAR SNAP PEAS OVER RICE

Steps:

• Cook rice in 1 1/2 cups water as directed on package.
• Meanwhile, heat oil in large skillet over medium-high heat until hot. Add garlic and mushrooms; cook about 4 minutes or until softened, stirring frequently. Add broth and thyme; bring to a boil.
• Sprinkle chicken breast halves with salt and pepper; add to skillet. Reduce heat to medium-low; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear, turning once.
• In small bowl, blend cornstarch with 1 tablespoon cold water until smooth. Stir into chicken mixture. Increase heat to medium-high. Add sugar snap peas; cook about 5 minutes or until sauce is slightly thickened and peas are hot, stirring constantly. Serve chicken with sauce and vegetables over rice.

CHICKEN WITH CREAMY MUSHROOMS AND SUGAR SNAP PEAS

Steps:

• Preheat oven to 200 degrees.
• Heat a large skillet over medium-high heat.
• Season the chicken with salt and pepper.
• Add 2 tablespoons oil to the skillet.
• Dredge 2 chicken cutlets in flour and place in the skillet.
• Cook until golden, about 2 minutes per side.
• Transfer chicken to a baking dish.
• Repeat with other 2 pieces of chicken.
• Cover the dish loosely with foil and place in the oven to keep warm while you prepare the vegetables.
• Add butter to the hot skillet.
• Add the mushrooms and green onions.
• Cook, stirring occasionally until the mushrooms brown, about 4 minutes.
• Add the broth and wine and bring to a boil, scraping up any browned chicken bits with a wooden utensil.
• Cook until the liquid is reduced by about 1/2, about 3 minutes.
• Add the cream and boil until the sauce thickens slightly, about 3 or 4 minutes. You can add a little Wondra sauce flour to enhance the thickening if you wish.
• Stir in the snap peas and heat through.
• Season with salt and pepper.
• Serve the chicken topped with the creamy vegetables.

SESAME SNAP PEA-CHICKEN SALAD

Steps:

• In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
• Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
• Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
• Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
• Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
• Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.

CHICKEN, MUSHROOM, SUGAR SNAP PEAS, AND RED BELL PEPPER STIR-FRY

Steps:

• In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
• Stir in the chicken and let it stand at room temperature for 10 minutes.
• In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
• When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
• Reserve the marinade.
• Stir-fry until the chicken is cooked through, 3-4 minutes.
• Transfer the chicken to a plate.
• Add the remaining 1 1/2 tablespoons oil to the wok.
• When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
• Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
• Sprinkle with the green onions.
• Serve immediately with the rice and additional soy sauce.

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.