Chicken with mushrooms, peas, and pan cream sauce

Hello to my few followers and welcome to any new readers (I hope)! Tonight I am posting a dinner which I made last week based on a recipe from the Food Network Magazine (which I actually got offline from their website). They call it chicken with creamy mushrooms and snap peas, but I changed a few things here and there, thus the name change as well. The unchanged recipe can be found here, http://www.foodnetwork.com/recipes/chicken-with-creamy-mushrooms-and-snap-peas-recipe/index.html, but I'll walk you through how I made the dish.

Ingredients

• 1-1.5 pounds of chicken breasts or cutlets
• 1/2 onion minced
• Garlic, to your liking, finely minced
• 8-10 ounces (again to your liking) of baby bella mushrooms, quartered
• 1 cup of frozen peas
• 1 1/4 c. chicken broth (alternatively, you can use equal parts of white wine and chicken broth)
• 3/4 c. heavy whipping cream

Directions

• Salt and pepper both sides of chicken and saute in a pan with extra virgin olive oil (or whatever else that you have on hand such as veggie oil or canola oil) until golden brown and cooked through.

• When chicken is cooked, remove to a pan and tent with foil. You can also keep the chicken loosely covered in a 200 Fahrenheit oven.
• Meanwhile, in the same pan, add approximately 1 T of butter and add the onion and garlic and saute until softened and transparent.
• Add the mushrooms and cook until mushrooms are soft. Add salt and pepper as needed at this point.

• Once the mushrooms are reduced in size, soft, and browned, add the chicken broth (or wine if using) to de-glaze the pan, making sure to scrape up any brown bits with a wooden spoon. If using the wine/broth mixture, add the wine first, scrape up the brown bits, and then add the broth.

• Cook until the liquid is reduced by half, which should be around 3-5 minutes.
• Add the cream and boil until the sauce thickens, about 3-5 minutes longer.
• Stir in the peas and heat through.

• Add the chicken and any juices from the plate back into the pan and heat through. Salt and pepper to taste.
• Serve with mashed potatoes!

Notes: this sauce re-heats well and when we had leftovers, I added some cut up asparagus to the recipe, which was a great addition for this spring time veggie.