Spring Chicken Sauté

10

PREP TIME

15 min

TOTAL TIME

45 min

Makes

4 Servings

Spring Chicken Sauté

Photo: Jodi Pudge

Cozy up with a comforting plate chicken sauté in a rich broth with cremini mushrooms and green peas.


Ingredients

  • 4 boneless skinless chicken breasts , (tenderloin reserved for another use)
  • 2 tsp thyme , chopped
  • 3/4 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms , quartered
  • 2 tsp garlic , chopped
  • 2 1/12 cups homemade or sodium-free chicken broth
  • 1 tbsp Dijon mustard
  • 1 cup green peas , thawed if frozen
  • 1/4 cup sour cream
  • 2 tbsp mint , chopped

Instructions

  • Season chicken with thyme, salt and pepper. Set aside.
  • Heat olive oil and 1 tbsp butter in a large skillet over high heat. Add chicken and sear for 3 min a side or until golden. Remove chicken from pan and set aside.
  • Add remaining 1 tbsp butter to pan and swirl until melted. Add mushrooms and sauté for 1 to 2 min or until they are juicy. Add garlic and sauté for 30 sec. or until mushrooms are golden . Scrape pan contents into a bowl.
  • Add stock to skillet and bring to a boil; cook for 6 to 8 min or until reduced by half. Return chicken to pan; cover. Turn heat to mediumlow and simmer for 5 min or until chicken is just cooked through. Remove chicken and keep warm.
  • Turn heat to high and boil stock until it’s less than a cup and slightly thickened, about 4 min. Whisk in mustard, add peas and mushrooms. Simmer 1 to 2 min or until peas are bright green. Remove from heat. Whisk in sour cream and sprinkle with mint. Serve chicken with sauce.

Nutrition (per serving)

  • Calories
  • 303,
  • Protein
  • 35 g,
  • Fat
  • 14 g,
  • Fibre
  • 3 g,
  • Sodium
  • 628 mg.

Photo by Jodi Pudge. 

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