Chicken with Peas and Mushrooms
Steamed Rice
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- ½ cup all-purpose flour
- 6 Tbsp butter, divided
- 2 Tbsp olive oil
- 1 (8-oz) pkg whole mushrooms, sliced
- ½ onion, sliced
- 2 cloves garlic, minced
- 1 (12-oz) pkg frozen green peas
- ½ cup dry white wine
- ½ cup chicken broth
- 1 Tbsp Dijon mustard
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper. Dredge chicken in flour.
- Melt 2 Tbsp butter with oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 to 6 minutes per side or until browned and done. Remove from skillet, and keep warm.
- Melt 4 Tbsp butter in skillet over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, 8 minutes. Add peas, wine, broth, and mustard; return chicken to skillet, and cook 3 minutes or until sauce is slightly thickened.
Side Dish Ingredients
- 2 cups long-grain white rice
Side Dish Instructions
- Cook rice according to package directions.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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