Chicken that parties with mushrooms and peas

Now this is just a good easy recipe to make with chicken. It normally serves 4 but doubling everything is a good way to make sure there are leftovers for lunch the next day. Also I would imagine that this would go great over a bed of rice, either white or long grain.

1. 4 chicken cutlets (about 1 ¼ pounds), patted dry
2. Kosher salt and ground pepper
3. 2 tablespoons vegetable oil
4. All-purpose flour, for dredging
5. 1 tablespoon unsalted butter
6. 2 scallions, thinly sliced
7. 8 ounces mushrooms (button, cremini, shiitake, or a combination), quartered
8. 1 ¼ cups low-sodium chicken broth
9. ¾ cup heavy cream
10. 2 cups sugar snap peas, stemmed and halved lengthwise

1. Preheat the oven to 200°. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess, and place in skillet. Cook until golden, about 1 ½ minutes per side; transfer to a baking dish. Repeat with remaining oil and chicken. Cover the dish loosely with foil; place in the oven while you prepare the veggies.
2. Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring with wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until sauce thickens slightly, 3 to 4 minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy veggies.