| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter, at room temperature
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh chives
- 1 teaspoon finely grated lemon zest
- Kosher salt
- 4 small skinless, boneless chicken breasts (about 6 ounces each)
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced white mushrooms
- 8 ounces stemmed, sliced shiitake mushrooms
- 1 pound sugar snap peas, trimmed
- 1 shallot, minced
Instructions
- Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside.
- Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
- Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables.
Nutrition Facts
| Calories | 406 calorie |
| Total Fat | 20 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 116 milligrams |
| Sodium | 456 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 5 grams |
| Protein | 40 grams |
Reviews
Super delicious! The butter mix is scrumptious, the peas and mushrooms a wonderful compliment!
Really delicious & easy. 20 min total! Very fresh with lemon & herbs.