2 boneless, skinless chicken breasts
freshly ground black pepper
2 tablespoons olive oil
flour, for dredging
1 tablespoon unsalted butter
1/2 small yellow onion, chopped
8 ounces mushrooms, sliced
1 1/4 cups chicken broth
3/4 cup heavy cream
2 cups snow peas, stemmed and sliced
Preheat oven to 200F.
Butterfly the chicken breast.
Place chicken between two sheets of plastic wrap and pound with a meat mallet until uniform thickness.
Cut each chicken breast into 2 pieces (making 4 portions).
Heat oil in a large skillet over medium heat.
Season the chicken with salt and pepper.
Dredge the cutlets in flour, shaking off any excess.
Cook until golden, about 2 minutes per side.
Transfer to a baking dish; cover loosely with foil; keep warm in the oven.
Add the butter to the hot skillet.
Add the onions and saute until tender.
Add the mushrooms and brown.
Pour in the broth and bring to a boil, scraping up any browned bits from the bottom of the pan.
Cook until the liquid is reduced by half, about 3 minutes.
Add the cream and boil until sauce thickens slightly, about 3 additional minutes.
Stir in the snow peas and heat through.
Season with salt and pepper.Serve the chicken topped with the creamy vegetables. (Garlic mashed potatoes are a great comfort on the side.) (Serves 4)