Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 lb button mushroom, stems discarded and cleaned
• 2 tablespoons fresh thyme leaves, chopped
• 2 garlic cloves, minced
• 2 lbs boneless skinless chicken breasts, cut into bite-size pieces
• salt
• fresh ground black pepper
• 1 1/2 cups frozen pearl onions, defrosted
• 3 cups chicken broth
• 3/4 cup heavy cream
• 1 cup frozen peas
• 2 tablespoons chopped fresh flat leaf parsley
• 1 lemon, zest of
• 1 lemon, juice of
• 1/4 cup plain breadcrumbs
• 1/2 cup grated parmigiano-reggiano cheese
• 2 tablespoons cold butter, cut into small pieces
• 6 cups mixed salad greens

Directions

1. Heat a big skillet over med-high heat with 2 tablespoons oil; add in the mushrooms and brown for 4 minutes.

2. Add in thyme, garlic, chicken, salt, and pepper; cook for 3 minutes.

3. Add in pearl onions; cook 1 minute; add in the chicken broth and cream; cook 5 minutes.

4. Add in peas, parsley, and lemon zest; toss to combine and cook for 1 minute.

5. In a bowl, combine the breadcrumbs and cheese; transfer chicken mixture to a baking dish; sprinkle breadcrumb mixture over the top.

6. Dot the topping with cold butter pieces; place under the broiler and brown 1-3 minutes.

7. Serve with a simple green salad tossed together with lemon juice and remaining 2 tablespoons olive oil.

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