Chicken with mushrooms and green peas in a creamy sauce
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicken cutlets with mushrooms in a creamy sauce are a sure-fire dish, bursting with multifaceted flavor, perfect for both a holiday and a weekday dinner. It's quick and easy to prepare, yet looks exquisite. The chicken cutlets are breaded and fried until golden and crispy, then served with mushrooms and snap peas simmered in a creamy sauce. You can choose any type of mushroom, and a selection will enhance the flavor. The snap peas are cooked in their tender pods and added at the very end; just warm them through to avoid overcooking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken cutlets (about 0.6 kg), drained
- 2 tablespoons of vegetable oil
- Flour for dusting
- 1 tbsp (15 g) butter
- 2 green onions, thinly sliced
- 200 g mushrooms (champignons, shiitake or a mixture of both), cut into 4 pieces
- 1 and 1/4 cups lightly salted chicken broth
- 3/4 cup heavy cream
- 2 cups sugar snap peas, trimmed and halved lengthwise
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Cooking the dish according to the recipe:
- Preheat oven to 93°C.
- Heat a large skillet over medium heat. Season the chicken with salt and black pepper. Add 1 tablespoon of olive oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess, and place them in the skillet. Fry until golden brown, about 1.5 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon of olive oil and 2 chicken cutlets. Cover the dish with foil and place in a warm oven while you prepare the vegetables.
- Add butter to the hot skillet, then add green onions and mushrooms; cook, stirring, until the mushrooms are browned, about 4 minutes. Pour in the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid has reduced by half, about 3 minutes. Add the cream and cook until the sauce has thickened slightly, another 3 to 4 minutes. Add the peas and heat through, season with salt and pepper to taste.
- Serve the chicken topped with the vegetables in the creamy sauce.
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