Chicken Vesuvio with mushrooms and peas

Lynnda Cloutier


If you have extra juice left on the plate from the cooked chicken, be certain to stir the juices into the sauce for added flavor. Source unknown, but probably from Cuisine Tonight.

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15 Min


10 Min


Stove Top


2 tbsp. olive oil, divided
2 boneless, skinless chicken breasts, trimmed, seasoned with salt and black pepper
1 cup quartered cremini mushrooms, 2.5 oz
2 tbsp. flour
1 tbsp. minced garlic
1/4 cup dry sherry
1 cup low sodium chicken broth
1/2 cup frozen green peas
2 tsp. fresh lemon juice
salt and black pepper

Directions Step-By-Step

Heat 1 Tbsp. oil in medium skillet over medium high heat til shimmering. Add chicken and sauté 4 minutes per side. Transfer chicken to a plate and tent with foil to keep warm. Heat remaining 1 Tbsp. oil in same skillet over medium
Add mushrooms and cook 2 to 3 minutes. Stir in flour and garlic; cook, stirring constantly, about 1 minute.
Deglaze skillet with sherry and reduce til nearly evaporated. Whisk in broth and bring to a boil. Reduce heat to a simmer and cook til thickened, 3 to 4 minutes. Stir in peas and simmer 2 minutes. Stir in lemon juice, then season with salt and pepper. Serve sauce over chicken. Serves 2

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American