Posted by: inyomouth | May 18, 2010

Creamy Mushrooms and Sugar Snap Pea Chicken with Lemony Couscous

“This tastes like grandma food!” said Maleesa after several bites.
I am going to take that as: “This is as good as what grandma makes!”
It sure is good. (I am still enjoying the leftovers.) But there are 5 different vegetables deliciously disguised by cream sauce, chicken, and couscous.
I slimmed down this recipe from the Food Network version.

-b

Chicken with Creamy Mushrooms and Sugar Snap Peas

1.5 lbs chicken tenders
Kosher salt and freshly ground pepper
3 tablespoons olive oil
All-purpose flour, for dredging
2 tablespoons unsalted butter
4 green onions, thinly sliced
8 ounces mushrooms sliced
1 1/4 cups low-sodium chicken broth
3/4 cup half and half
2 cups sugar snap peas, stemmed and halved lengthwise

Preheat the oven to 200 degrees. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add some of the oil to the skillet. Dredge half the chicken in flour and place in the skillet. Cook until golden, about 2 minutes per side; transfer to a baking dish. Repeat with the remaining oil and the rest of the chicken. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.

Add the butter to the hot skillet.  Once the butter becomes foamy, add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.

………………………………………………………

Lemon Couscous with Asparagus and Tomatoes

Whole wheat couscous
(oil, water)
Zest and juice of one lemon
Asparagus cut into 1” pieces
Grape Tomatoes cut in half
Salt and Pepper

Prepare couscous according to package directions.  Boil a small pot of water and cook asparagus until tender then strain and add into couscous.  Drizzle generously with lemon juice.  Sprinkle with zest, a pinch of salt, and freshly ground pepper.  Stir in tomatoes.

ENJOY!

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Responses

  1. Those photo look so yummy! I love these recipes. It’s perfect for my family. Thanks for sharing.


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