Another winner from Food Network Magazine.
Chicken with Creamy Mushrooms & Peas
8 boneless skinless chicken thighs, patted dry
kosher salt and black pepper
2 tbsp vegetable oil
all purpose flour, for dredging
1 tbsp unsalted butter
2 scallions, thinly sliced
4 oz dried porcini mushrooms, hydrated
1.25 cups chicken broth
3/4 cup half-and-half
2 cups thawed frozen peas
Preheat oven to 200 degrees F. Heat a large skillet over MED-HIGH heat. Season the chicken with salt and pepper. Add 1 tbsp of oil to the skillet. Dredge chicken thighs in flour, shaking off excess. Place in skillet and cook until golden, about 2 minutes per side. You may have to do this in a couple of batches. Repeat with remaining chicken until it is all browned and cooked through. Remove from skillet and add butter to skillet.
Add the scallions and mushrooms, cook, stirring occasionally, until the mushrooms-scallions mixture browns, about 4 minutes. Pour in the broth and bring to a boil. Scrape browned bits with wooden spoon. Cook until the liquid has reduced by half, about 3 minutes. Add cream and boil until the sauce thickens slightly, 3-4 more minutes. Stir in the peas and heat through; season with salt and pepper. Serve the chicken with the creamy vegetables.
Per serving: 445 calories; 29g fat; 152g cholesterol; 140mg sodium; 8g carbo; 2g fiber; 38g protein
Active cook time: 25 minutes, Total cook time: 25 minutes.
adapted from Food Network Magazine – June/July issue