Best 9 Herbed Chicken With Snap Peas And Mushrooms Recipes

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS

Steps:

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

CREAMY HERB MUSHROOM CHICKEN

Steps:

• This recipe moves fast so prep all of your ingredients prior to turning on the stove. Mince Garlic, chop herbs and thickly slice mushrooms.
• Heat a large heavy skillet over medium heat and add 1/2 Tbsp butter and 1/2 Tbsp oil. Once oil is hot, add thickly sliced mushrooms and season with 1/2 tsp garlic salt. Let mushrooms sizzle about 5 min, stirring occasionally until they are golden brown then remove to a plate.
• Season chicken all over with 1 tsp garlic salt. In the same pan over medium heat, add another 1/2 Tbsp butter and 1/2 Tbsp oil. Add chicken in a single layer and sauté about 2 min on each side or until just cooked through.
• Add minced garlic and sauté 1 minute, stirring frequently until garlic is fragrant. Add chopped dill, parsley, green onion to the pan and sauté/stir another 1 minute to soften herbs.
• Return mushrooms to the pan then stir in 3/4 cup heavy cream. Bring to a light boil and continue to cook 2 min until sauce is slightly thickened then remove from heat. Sauce will thicken more as it cools. Season with more garlic salt, to taste if needed.

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.

CASHEW CHICKEN WITH SNAP PEAS

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH

Steps:

• Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
• Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
• Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
• Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

HERBED SNAP PEAS

Steps:

• Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Meanwhile, heat 1 tablespoon butter in a large skillet. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram; cook until the onion softens, about 3 minutes. Add the snap peas and salt; toss.

CHICKEN AND SNAP PEAS

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until deep golden, 8 to 10 minutes. Flip chicken and remove pan from heat. Tilt pan slightly and carefully remove fat with a spoon. Return pan to heat and add garlic, vinegar, sugar, and red-pepper flakes. Bring to a boil, then transfer pan to oven. Bake 17 minutes. Add snap peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil, and serve.

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.