Wednesday, June 26, 2013

Chicken with Mushroooms and Peas

Chicken with Mushrooms and Peas
I always have a stash of boneless chicken breasts on hand in my freezer.  That way I always feel ready to pull a tasty dinner together quickly.  This is one of those dinners.  Chicken with mushrooms and peas is a recipe that takes just a few simple ingredients to make a satisfying dinner you can have on the table in 30 minutes.

Serve it with rice and a side salad for a dinner that is sure to please the pickiest eaters in your family.

Chicken with Mushrooms and Peas
Serves 4
Chicken with Mushrooms and Peas Ingredients
  • 2 tablespoons canola oil
  • 4 boneless chicken breasts, pounded thin
  • All-purpose flour, for dusting
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 2 slices bacon, chopped
  • 1 small onion, chopped
  • 8 ounces sliced baby Portobello mushrooms
  • 1 cup chicken stock
  • 1 tablespoon white wine vinegar
  • 1 cup frozen peas
  • 2 tablespoons chopped, fresh parsley

Mix together the flour, salt, pepper, paprika and garlic powder in a small bowl.  Dredge the chicken in the flour mixture to cover. Heat the oil in a medium skillet over medium-high heat.  Brown both sides of the chicken and remove from the pan.
Brown the Chicken Breasts
Add the bacon and mushrooms to the skillet, cooking until browned.  Add the onion to the pan, continuing to cook until the onion is soft and tender.  Add the chicken stock and vinegar.  Bring the mixture to a boil and add the chicken back to the pan. Reduce the heat to simmer, cover the pan and cook for 15 minutes.  Add the peas and parsley, cover the pan and cook for 2 minutes more.

Add the Frozen Peas
Once the peas have thawed, serve over rice or mashed potatoes.

Get the printable Chicken with Mushrooms and Peas recipe.



1 comment:

  1. Quick and classic -- what's not to love? I always have chicken breasts in the freezer, too.


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