Skillet Chicken Breast Recipe

Chicken with Sugar Snap Peas

This easy chicken breast recipe is cooked quickly in the skillet - delicious with rice or noodles. Scroll down for more chicken breast recipes.

• 4 to 6 chicken breast halves
• 1/3 cup all purpose flour
• salt and pepper
• 3 to 4 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 1 clove garlic
• 1 cup fresh sliced mushrooms
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1/4 cup dry sherry
• 1 can (8 ounces) sliced water chestnuts, drained
• 2 cups fresh or frozen thawed sugar snap peas
• hot cooked rice

Dredge chicken breasts in flour; sprinkle with salt and pepper. Heat oil in a large skillet; brown chicken on both sides. Transfer browned chicken pieces to paper towels to drain.

Sauté onion, celery, garlic, and mushrooms in pan drippings until tender. Combine soup with sherry; stir into vegetable mixture with water chestnuts. Bring to a boil.

Add chicken back to skillet; cover and simmer for 20 to 25 minutes. Add sugar snap peas and cook 5 to 10 minutes longer. If using boneless chicken breasts adjust cooking times and check for doneness.
Serve with hot cooked rice or noodles. Chicken breast recipe serves 4 to 6.

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Chicken Breast Recipes Index
Chicken Recipe Index