Ingredients

4 servings

　　4 tablespoons extra-virgin olive oil (EVOO)

　　1 pound button mushrooms, stems discarded, cleaned

　　2 tablespoons fresh thyme leaves (3 to 4 sprigs), chopped

　　2 garlic cloves, chopped

　　4 6- to 8-ounce boneless, skinless chicken breasts, cut into bite-size pieces

　　Salt and freshly ground black pepper

　　1 1/2 cups frozen pearl onions, defrosted

　　3 cups chicken stock or broth

　　3/4 cup heavy cream

　　1 cup frozen peas

　　A handful of fresh flat-leaf parsley, chopped

　　Zest and juice of 1 lemon

　　1/4 cup plain bread crumbs

　　1/2 cup grated Parmigiano-Reggiano

　　2 tablespoons cold butter, cut into small pieces

　　6 cups mixed greens

　　

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.

　　Rachael Ray's 30-Minute Get Real Meals