Best Herbed Peas And Mushrooms 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

HERBED PEAS AND MUSHROOMS



Herbed Peas and Mushrooms image

As an accompaniment for anything from roasted turkey at a holiday feast to grilled burgers on the patio, this side dish is hard to beat.

Yield serves 6, 3/4 cup per serving

Number Of Ingredients 8

1 teaspoon olive oil
10 ounces presliced fresh mushrooms (button, cremini, portobello, or a combination)
3/4 cup coarsely chopped onion
1 16-ounce package frozen tiny or regular-size green peas (about 3 cups)
1/4 cup orange juice
1/2 teaspoon dried mint, crumbled
1/4 to 1/2 teaspoon dried oregano, crumbled
1/8 to 1/4 teaspoon pepper

Steps:

  • In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms and onion, covered, for 7 to 9 minutes, or until the mushrooms are tender, stirring occasionally.
  • Stir in the remaining ingredients. Cook, covered, for 2 to 3 minutes, or until heated through, stirring occasionally.
  • (Per Serving)
  • Calories: 94
  • Total Fat: 1.0g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 0.5g
  • Cholesterol: 0mg
  • Sodium: 89mg
  • Carbohydrates: 16g
  • Fiber: 4g
  • Sugars: 8g
  • Protein: 6g
  • Dietary Exchanges
  • 1 Starch
  • 1 Vegetable

HERBED PEAS AND MUSHROOMS



Herbed Peas And Mushrooms image

Number Of Ingredients 9

1 (10-ounce) package peas
1 cup mushrooms sliced
2 tablespoons green onions sliced
1/2 tablespoon butter or margarine
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon marjoram dried, crushed
1/8 teaspoon thyme dried, crushed
1/16 teaspoon pepper

Steps:

  • Cook peas according to package directions in unsalted water. Drain well and keep hot.Meanwhile, in a small saucepan over medium heat, saute mushrooms and green onions in butter or margarine for 5 minutes or until limp.In a small bowl, combine sugar, salt, marjoram, thyme and pepper. Sprinkle over hot drained peas. Add mushroom mixture and stir until blended. Heat through and serve immediately,

Nutrition Facts : Nutritional Facts Serves

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