Chicken with Creamy Mushrooms and Snap Peas

4 chicken breasts, boneless
Salt and freshly ground pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 scallions, thinly sliced
8 ounces mushrooms (button, cremini, shiitake or a combination, quartered)
1 1/4 cups low-sodium chicken broth
3/4 cup heavy cream
2 cups sugar snap peas, stemmed and halved lengthwise
1 Clove Garlic, thinly sliced

Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Cook chicken breasts until done and set aside on plate.

Add the butter to the hot skillet, then add the scallions, garlic and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; add chicken to the skillet again and let simmer 1-2 minutes in sauce.

Feedback:

This is a variation of a recipe which I saw in the Food Network Magazine. I added the clove of garlic, they used chicken cutlets and not whole breasts, and I served my recipe over white rice. The magazine recipe called for you to dredge the chicken in flour and cook it but I didn't see the need for that and was attempting to make the recipe slightly healthier (ok, other than the heavy cream and butter!)

The mushrooms added a wonderful flavor and even my husband seemed to like the dish .... this is rare because it had something green and healthy in it. Enjoy!