Chicken with herbs, snow peas and mushrooms
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 406, total fat 20 G., saturated fats 7 G., proteins 40 G., carbohydrates 16 G., fiber 5 G., cholesterol 116 mg, sodium 456 mg, sugar 0 G.
Calories 406, total fat 20 G., saturated fats 7 G., proteins 40 G., carbohydrates 16 G., fiber 5 G., cholesterol 116 mg, sodium 456 mg, sugar 0 G.
Bake a chicken breast and serve it topped with a pat of fragrant butter mixed with fresh herbs and lemon zest. Once the butter melts, the chicken will be infused with an incredibly refreshing flavor. Serve with sautéed mushrooms and sugar snap peas. The peas are so tender, you can eat them whole.
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:
- 3 tablespoons unsalted butter, room temperature
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh chives
- 1 teaspoon finely grated lemon zest
- 4 small skinless, boneless chicken breasts (about 170g each)
- 2 tablespoons extra-virgin olive oil
- 200 g of thinly sliced champignons
- 200 g thinly sliced shiitake mushroom caps (discard stems)
- 450 g sugar snap peas, ends removed
- 1 shallot, chopped
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Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Combine butter, tarragon, chives, lemon zest, and 1/4 teaspoon salt in a small bowl; set aside.
- Season the chicken with salt and black 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. Heat over high heat.
- Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the peas and shallots; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper to taste. Top the chicken with the herb butter and serve with the vegetables.
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