Chicken Mushroom and Sugar Snap Peas
You could seriously use a thin pork chop in place of the chicken and this would be wonderful.
Chicken cutlets are great and if you cannot find them just slice a chicken breast in half through the center lengthwise, to create a thinner slice and of course, now you have two!
Thinner also means it cooks quick on the stove and no need to add a baking time.
Ingredients for this menu idea:
chicken cutlets
salt and pepper to taste
tapioca starch or flour
dairy free butter
sugar snap peas (fresh is best in this recipe)
DF milk - whichever you prefer for white sauces. I like the Great Value Unsweetened Vanilla Almond Milk
Sliced mushrooms: your preference on type
Sear the chicken in a skillet on both sides until it is a nice golden brown. A think cutlet should only take about three minutes on the first side and two on the other. Remove from skillet.
Add a couple tablespoons of df butter or oil to the skillet with a tablespoon of water and scrape the bottom. Add the sliced fresh mushrooms and fresh sugar snap peas. The peas will also cook up nicely if you first cut them in half lengthwise. Sprinkle the vegetables once about halfway tender, with a tablespoon or two of tapioca starch and stir around to coat. Add enough milk to create a creamy white sauce the consistency you like. Be sure to taste and season with salt and pepper.
Add the chicken cutlets back to the skillet and turn to coat each side with the sauce. Serve hot.
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