CHICKEN VESUVIO WITH MUSHROOMS AND PEAS

Chicken Vesuvio with mushrooms and peas image

Provided by Lynnda Cloutier

Categories Chicken

Time 25m

Number Of Ingredients 10

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2 tbsp. olive oil, divided
2 boneless, skinless chicken breasts, trimmed, seasoned with salt and black pepper
1 cup quartered cremini mushrooms, 2.5 oz
2 tbsp. flour
1 tbsp. minced garlic
1/4 cup dry sherry
1 cup low sodium chicken broth
1/2 cup frozen green peas
2 tsp. fresh lemon juice
salt and black pepper

Steps:

1. Heat 1 Tbsp. oil in medium skillet over medium high heat til shimmering. Add chicken and sauté 4 minutes per side. Transfer chicken to a plate and tent with foil to keep warm. Heat remaining 1 Tbsp. oil in same skillet over medium Add mushrooms and cook 2 to 3 minutes. Stir in flour and garlic; cook, stirring constantly, about 1 minute.
2. Deglaze skillet with sherry and reduce til nearly evaporated. Whisk in broth and bring to a boil. Reduce heat to a simmer and cook til thickened, 3 to 4 minutes. Stir in peas and simmer 2 minutes. Stir in lemon juice, then season with salt and pepper. Serve sauce over chicken. Serves 2