Last Updated on January 21, 2022
Chicken Breast with Mushrooms & Snap Peas Served with Orzo
The mushrooms give this dish a nice mellow woody flavor while the snap peas give your mouth something fun to chew on.
Chicken Breast with Mushrooms and Snap Peas
The snap peas give this dish a nice flavor twist than the normal chicken and mushroom recipes do. This is quick and easy and costs little to make. Way better than take out!
- Chef’s knife
- Heavy skillet
- Large stockpot or pasta pot
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Wooden spoons
- Zester or Microplane
- 4 scallions
- 8 oz. button mushrooms
- 2 cups sugar snap peas
- 1 lemon preferably organic
- 4 boneless chicken breasts
- 1/4 cup heavy non ultra-pasteurized cream
- 1 lb. orzo
- Black pepper
- Canola oil
- Curry powder
- Sea salt
- Unsalted butter
When you walk in the door
- Don’t refrigerate the chicken
- Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine and refrigerate it
- Trim the scallions – pull off any limp outer leaves, cut off the ends of the leaves and cut away the root end.
- Cut the scallions into thin rounds.
- Trim the ends of the mushroom stems and wipe the mushrooms clean with a damp towel. Cut the mushrooms in quarters.
- Trim the snap peas and slice them crosswise into thin slices.
- Zest the lemon.
- Cut the chicken breasts across into 1/2-inch slices.
- Get someone to set the table – you won’t have time.
- When the water boils add the orzo, stir, and cook until it is al dente, about 7 minutes.
- Put 1 tbsp. butter and 1 tbsp. oil in the heavy skillet over medium heat. When the butter is hot, add the chicken and shake it so it’s covered in the oil and butter. Sprinkle it with 1 generous tsp. curry powder (or to taste), salt and pepper and cook, shaking the pan occasionally, until it is almost opaque through, 5 minutes.
- Transfer the chicken to a bowl.
- Add 1 tbsp. butter to the pan and increase the heat to medium-high. Add the mushrooms. Shake the pan and cook until they’re browned and start to give off some liquid, about 4 minutes.
- Check the orzo. If it’s al dente, drain and put it into a large bowl. Add 2 tbsps. butter and the lemon zest and toss. Season and keep warm.
- Add the peas to the mushrooms and shake the pan, then return the chicken to the pan and cook just until everything is hot, 1-2 minutes, shaking the pan.
- Add the cream to the chicken and veggies and shake the pan so it melts into them. Remove from the heat, and adjust the seasoning.
- To serve, divide the orzo among four plates. Top with equal amounts of chicken and veggies and you’re on! Take the plates to the table and don’t forget the wine!