Recipe
Step 1.
Slice the chicken breasts in half width wise. Season them on both sides with salt and pepper.
Step 2.
Add olive oil to a large frying pan over medium heat. When the oil is hot, add the chicken and cook the breasts for 3 to 4 minutes or until browned and cooked through. When they are cooked, remove them from the pan.
Step 3.
Now add the sliced mushrooms to the pan, turn the heat level up to high, and sauté the mushrooms for 4-6 minutes or until well browned. Move the mushrooms to one side of the pan, and on the other side of the pan, add the peas, garlic, and 1 tablespoon of butter. Stir this new mix together and sauté for 1 minute. Now stir this new mix in with the mushrooms.
Step 4.
Add the white wine to the pan and cook everything over high heat until the wine is almost gone.
Step 5.
Remove the pan from the heat, and garnish with fresh thyme.
Ingredients
For 4 servings
400g
chicken breast
500g
of white mushrooms, sliced
100g
of fresh peas
1/2
garlic clove, minced
4 tsp
of extra virgin olive
1 tsp
of butter
Salt and black pepper to taste
50ml
of white wine
1 tsp
of fresh thyme
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