Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and brown, about 4 minutes. Add the thyme, garlic, chicken, salt, and pepper. Cook for 3 minutes. Add the pearl onions and cook for 1 minute. Add the chicken stock and cream; cook for 5 minutes.
Step 2
Add the peas, parsley, and lemon zest. Toss to combine and cook for 1 minute while you make the topping.
Step 3
In a bowl, combine the bread crumbs and Parmigiano cheese. Transfer the chicken mixture to a baking dish and evenly sprinkle the top with the read-crumb–cheese mixture. Dot the topping with cold butter pieces. Place under the broiler and brown, 1 to 3 minutes. Serve with a simple mixed green salad tossed together with the lemon juice and the remaining 2 tablespoons of olive oil.
