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Spring Chicken Sauté

13

  • Prep Time15 mins
  • Total Time45 mins
  • Makes4 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 35g, Fat 14g, Fibre 3g, Sodium 628mg.

Photo by Jodi Pudge. 

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This article was originally published on Jun 19, 2012

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