Chicken with mushrooms and green peas in a creamy sauce

Ingredients:

• 4 chicken cutlets (about 0.6 kg), drained
• 2 tablespoons of vegetable oil
• Flour for dusting
• 1 tbsp (15 g) butter
• 2 green onions, thinly sliced
• 200 g mushrooms (champignons, shiitake or a mixture of both), cut into 4 pieces
• 1 and 1/4 cups lightly salted chicken broth
• 3/4 cup heavy cream
• 2 cups sugar snap peas, trimmed and halved lengthwise

Preparation:

1. Preheat oven to 93°C.
2. Heat a large skillet over medium heat. Season the chicken with salt and black pepper. Add 1 tablespoon of olive oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess, and place them in the skillet. Fry until golden brown, about 1.5 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon of olive oil and 2 chicken cutlets. Cover the dish with foil and place in a warm oven while you prepare the vegetables.
3. Add butter to the hot skillet, then add green onions and mushrooms; cook, stirring, until the mushrooms are browned, about 4 minutes. Pour in the broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid has reduced by half, about 3 minutes. Add the cream and cook until the sauce has thickened slightly, another 3 to 4 minutes. Add the peas and heat through, season with salt and pepper to taste.
4. Serve the chicken topped with the vegetables in the creamy sauce.