Ingredients:
¼ cup all-purpose flour
1¼ pounds thin sliced boneless, skinless chicken breasts1 onion, finely chopped
¾ tsp salt
½ tsp ground black pepper
2 tbsp olive oil
1 (8-ounce) package sliced baby bella mushrooms
1 shallot, thinly sliced1/2 cup frozen peas
1 cup low sodium chicken broth
2 tsp fresh lemon juice
2 tsp cold unsalted butter, cut into cubes
2 tsp chopped fresh thyme
Directions:
Place flour in shallow dish. Pat chicken dry with paper towel; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Dredge chicken in flour, shaking off excess; place on large plate.
In large nonstick skillet, heat oil over medium-high heat; add chicken and cook 4 minutes or until browned, turning once. Transfer to clean plate.
In same skillet, cook mushrooms, shallot, 2 tablespoons broth, and remaining ¼ teaspoon each salt and pepper 7 minutes or until mushrooms are browned, stirring occasionally. Stir in remain-ing broth and lemon juice; cook 5 minutes or until slightly reduced, scraping browned bits from bottom of skillet with wooden spoon. Stir in butter and thyme; add chicken and cook 3 minutes or until sauce is slightly thickened and internal temperature of chicken reaches 165°, spooning sauce over chicken to coat.
Serve with spiralized fresh zucchini sautéed with a little olive oil and Italian seasoning.
