Chicken Breast with Mushrooms & Snap Peas

Published Categorized as Recipes
Chicken Breast with Mushrooms

Chicken Breast with Mushrooms & Snap Peas Served with Orzo

Who says chicken is boring? This This chicken breast with mushrooms and snap peas recipe clearly shows that even boring old chicken breast can pack a lot of flavor.

The mushrooms give this dish a nice mellow woody flavor while the snap peas give your mouth something fun to chew on.

Chicken Breast with Mushrooms & Snap Peas

Recipe by Bill AllenCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

300

kcal
Total time

40

minutes

Ingredients

  • Shopping List

  • 4 scallions

  • 8 oz. button mushrooms

  • 2 cups sugar snap peas

  • 1 lemon preferably organic

  • 4 boneless chicken breasts

  • 1/4 cup heavy non ultra-pasteurized cream

  • 1 lb. orzo

  • Pantry Items

  • Black pepper

  • Canola oil

  • Curry powder

  • Sea salt

  • Unsalted butter

  • Equipment

  • Chef’s knife

  • Heavy skillet

  • Large stockpot or pasta pot

  • Measuring cups and spoons

  • Mixing bowls

  • Paring knife

  • Strainer

  • Tongs

  • Wooden spoons

  • Zester or Microplane

Directions

  • When you walk in the door
  • Don’t refrigerate the chicken
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it
  • Prep
  • Trim the scallions – pull off any limp outer leaves, cut off the ends of the leaves and cut away the root end.
  • Cut the scallions into thin rounds.
  • Trim the ends of the mushroom stems and wipe the mushrooms clean with a damp towel. Cut the mushrooms in quarters.
  • Trim the snap peas and slice them crosswise into thin slices.
  • Zest the lemon.
  • Cut the chicken breasts across into 1/2-inch slices.
  • Get someone to set the table – you won’t have time.
  • Cooking
  • When the water boils add the orzo, stir, and cook until it is al dente, about 7 minutes.
  • Put 1 tbsp. butter and 1 tbsp. oil in the heavy skillet over medium heat. When the butter is hot, add the chicken and shake it so it’s covered in the oil and butter. Sprinkle it with 1 generous tsp. curry powder (or to taste), salt and pepper and cook, shaking the pan occasionally, until it is almost opaque through, 5 minutes.
  • Transfer the chicken to a bowl.
  • Add 1 tbsp. butter to the pan and increase the heat to medium-high. Add the mushrooms. Shake the pan and cook until they’re browned and start to give off some liquid, about 4 minutes.
  • Check the orzo. If it’s al dente, drain and put it into a large bowl. Add 2 tbsps. butter and the lemon zest and toss. Season and keep warm.
  • Add the peas to the mushrooms and shake the pan, then return the chicken to the pan and cook just until everything is hot, 1-2 minutes, shaking the pan.
  • Add the cream to the chicken and veggies and shake the pan so it melts into them. Remove from the heat, and adjust the seasoning.
  • To serve, divide the orzo among four plates. Top with equal amounts of chicken and veggies and you’re on! Take the plates to the table and don’t forget the wine!

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