Best Chicken With Creamy Mushrooms And Sugar Snap Peas Recipes

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HERBED CHICKEN WITH SNAP PEAS AND MUSHROOMS



Herbed Chicken with Snap Peas and Mushrooms image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh chives
1 teaspoon finely grated lemon zest
Kosher salt
4 small skinless, boneless chicken breasts (about 6 ounces each)
Freshly ground pepper
2 tablespoons extra-virgin olive oil
8 ounces sliced white mushrooms
8 ounces stemmed, sliced shiitake mushrooms
1 pound sugar snap peas, trimmed
1 shallot, minced

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.

Nutrition Facts : Calories 406 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 116 milligrams, Sodium 456 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 40 grams

CHICKEN, MUSHROOMS AND SUGAR SNAP PEAS OVER RICE



Chicken, Mushrooms and Sugar Snap Peas Over Rice image

Colorful and crisp, frozen sugar snap peas add just the right touch to this quick chicken sauté flavored with herbs, mushrooms, and garlic.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

1 1/2 cups uncooked instant rice
1 1/2 cups water
1 tablespoon olive oil
2 garlic cloves, minced
1 pkg (8 oz) whole mushrooms, quartered
1 cup Progresso™ chicken broth (from 32 oz carton)
1/2 teaspoon finely chopped fresh thyme or tarragon
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon cold water
1 pkg (9 oz) frozen sugar snap peas

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.

Nutrition Facts : Calories 390, Carbohydrate 44 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 950 mg, Sugar 3 g

SLOW-COOKER MUSHROOM CHICKEN & PEAS



Slow-Cooker Mushroom Chicken & Peas image

Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1 envelope onion mushroom soup mix
1 cup water
1/2 pound sliced baby portobello mushrooms
1 medium onion, chopped
4 garlic cloves, minced
2 cups frozen peas, thawed

Steps:

  • Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic., Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through.

Nutrition Facts : Calories 292 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 566mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges

CHICKEN WITH CREAMY MUSHROOMS AND SUGAR SNAP PEAS



Chicken With Creamy Mushrooms and Sugar Snap Peas image

This is a quickly and easily prepared one-pot dish. I serve it with baked potatoes and a green salad lightly dressed with oil, vinegar and cracked pepper. Don't be alarmed by the number of preparation steps in this recipe. I try to make all of my recipes very detailed to eliminate any guessing or possible mistakes. This is very, very easy to assemble.The recipe is adapted and modified from one I saw in "Food Network Magazine."

Provided by GREG IN SAN DIEGO

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 chicken cutlets, patted dry (about 1 1/4 lbs.)
kosher salt & freshly ground black pepper
4 tablespoons vegetable oil, separated
all-purpose flour, for dredging
2 tablespoons unsalted butter
2 green onions, thinly sliced
8 ounces fresh mushrooms, quartered (button, cremini, shiitake or a combination)
3/4 cup chicken broth
1/2 cup dry white wine or 1/2 cup vermouth
3/4 cup heavy cream
2 cups sugar snap peas, stemmed and halved lengthwise

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.

Nutrition Facts : Calories 394.2, Fat 36.5, SaturatedFat 15.8, Cholesterol 76.4, Sodium 167.1, Carbohydrate 9.6, Fiber 2.8, Sugar 2.6, Protein 5.1

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS



Chicken With Creamy Mushrooms and Snap Peas image

Can I just say... YUUMMMM? This is from one of my Food Network magazines, and it's just one of the best things I've ever eaten! I recommend serving it with mashed potatoes.

Provided by CaliMay

Categories     Chicken Breast

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
kosher salt and pepper
2 tablespoons vegetable oil
all-purpose flour, for dredging
1 tablespoon unsalted butter
8 ounces mushrooms (quartered or sliced)
1 1/4 cups low sodium chicken broth
3/4 cup heavy cream
2 cups sugar snap peas, halved lengthwise

Steps:

  • Preheat oven to 200°F
  • Heat a large skillet over medium high heat and add 1 tbsp oil to skillet.
  • Place chicken in a zipper bag and pound to an even thickness with a meat mallet.
  • Season chicken with salt and pepper, dredge chicken in flour, shaking off any excess, and add chicken to skillet.
  • Cook until golden, about 3 minutes per side.
  • Remove chicken from skillet and place in an oven-proof pan.
  • Cover loosely with foil and place in oven to keep warm.
  • Add the butter to hot skillet and melt.
  • Add mushrooms and cook, stirring occasionally until mushrooms are brown.
  • Pour in the broth and bring to a boil, scraping any brown bits off the bottom of the pan.
  • Cook until liquid is reduced by half, about 3 minutes.
  • Add cream and boil until sauce thickens slightly, about 3-4 minutes.
  • Stir in peas and heat through and season with salt and pepper to taste.
  • Serve the chicken topped with the creamy vegetable sauce.

Nutrition Facts : Calories 535.3, Fat 40.4, SaturatedFat 17, Cholesterol 161.6, Sodium 134.7, Carbohydrate 8.9, Fiber 2.6, Sugar 2, Protein 35.6

CHICKEN WITH MUSHROOMS



Chicken With Mushrooms image

This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.

Provided by KIMPAT

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 7

3 cups sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced
¾ cup chicken broth

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.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g

SESAME SNAP PEA-CHICKEN SALAD



Sesame Snap Pea-Chicken Salad image

This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.

Provided by Hana Asbrink

Categories     poultry, salads and dressings, vegetables, appetizer, main course

Time 40m

Yield 2 to 4 servings (about 4 cups)

Number Of Ingredients 9

1 medium boneless, skinless chicken breast (about 8 to 10 ounces)
Kosher salt
3/4 to 1 pound sugar snap peas
1/4 cup roasted white sesame seeds
1/4 cup mayonnaise (preferably Kewpie brand)
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon granulated sugar

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.

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