1 boneless chicken breast, all fat & skin removed
1 handful washed, snapped snow peas
1 c. washed, quartered mushroom caps
1 finely chopped clove of garlic
2 tsp. butter
2 tsp. chopped fresh parsley, optional
Salt & pepper

Have all ingredients ready and on hand. This is a quick recipe and again, the secret is not to overcook anything! In saute pan, gently melt the butter. Increase the heat to medium and add the chicken breast (smooth side down) and the mushroom caps. Stir the caps around occasionally. Turn the chicken breast over on its other side when it is about halfway cooked through (about 3 minutes). Let the breast cook for about 3 more minutes.

Add the snow peas, garlic, parsley and salt & pepper. Stir the veggies around some. As soon as the snow peas turn a bright green, remove the pan from the heat. Serve immediately.

Please Note: This recipe takes about 6 minutes to cook, once it is in the pan. For best results, you want to make sure that the mushrooms are slightly soft, not soggy; that the chicken is moist-not over cooked. As soon as the chicken turns "white" all the way through - not pink anymore, or bleeding, it is done. The snow peas should be a bright green and still crispy.