This recipe for Pan Seared Chicken Breast with Mushrooms and Peas is simple. This is a tasty recipe for chicken with mushrooms and peas.
- 4 Thin Chicken Breast
- 1 c. all-purpose flour
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic powder
- 2/3 c. canola oil
- 2 garlic cloves
- 1 shallot, diced
- 8 oz. Baby Bella mushrooms, sliced
- 2 tbsp. Butter
- 1 c. chicken broth
- 1 1/2 c. heavy cream
- 1/2 c. sweet peas
- Garnish: fresh chopped parsley
- Heat a shallow large skillet to medium-high heat. Add the oil to the pan.
- Season the chicken breast on both sides with salt and pepper. Place the flour in a shallow bowl along with the garlic and onion powder. Whisk together to combine.
- Dredge the chicken breast on both sides in the flour mixture. Shake off the excess flour. Place in the skillet and pan-fry on both sides until golden brown and crusty, about 2-3 minutes. Remove from pan and place on a cooling rack and cover with aluminum foil to keep warm.
- Use the same pan, add the butter and allow to melt. Add the diced shallot and mushrooms to the pan and cook until softened and tender. Add the garlic and cook until fragrant.
- Reduce the heat to low to medium heat. Pour in the chicken broth and allow to reduce by half, about 3-5 minutes. Add the cream and allow to simmer until thicken and stir. Add the peas and cook for an additional 2-3 minutes. Season the creamy mushroom sauce with salt and pepper to taste. Pour over the chicken breasts and serve as desired. Sprinkle with fresh chopped parsley.
- Prep Time: 5
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Cook
- Cuisine: American
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