Chicken with Mushrooms and Peas

Chicken with Mushrooms and Peas

Serves 4

  • 2 tablespoons canola oil
  • 4 boneless chicken breasts, pounded thin
  • All-purpose flour, for dusting
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 2 slices bacon, chopped
  • 1 small onion, chopped
  • 8 ounces sliced baby Portobello mushrooms
  • 1 cup chicken stock
  • 1 tablespoon white wine vinegar
  • 1 cup frozen peas
  • 2 tablespoons chopped, fresh parsley


Mix together the flour, salt, pepper, paprika and garlic powder in a small bowl. Dredge the chicken in the flour mixture to cover. 

Heat the oil in a medium skillet over medium high heat. Brown both sides of the chicken and remove from the pan.  Add the bacon and mushrooms to the skillet, cooking until browned. Add the onion to the pan, continuing to cook until the onion is soft and tender. Add the chicken stock and vinegar. Bring the mixture to a boil and add the chicken back to the pan.
Reduce the heat to simmer, cover the pan and cook for 15 minutes. Add the peas and parsley, cover the pan and cook for 2 minutes more.

Once the peas have thawed, serve over rice or mashed potatoes.