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