Chicken with herbs, snow peas and mushrooms

Ingredients:

• 3 tablespoons unsalted butter, room temperature
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh chives
• 1 teaspoon finely grated lemon zest
• 4 small skinless, boneless chicken breasts (about 170g each)
• 2 tablespoons extra-virgin olive oil
• 200 g of thinly sliced ​​champignons
• 200 g thinly sliced ​​shiitake mushroom caps (discard stems)
• 450 g sugar snap peas, ends removed
• 1 shallot, chopped

Preparation:

1. Preheat oven to 425°F (220°C). Combine butter, tarragon, chives, lemon zest, and 1/4 teaspoon salt in a small bowl; set aside.
2. Season the chicken with salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
3. Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil. Heat over high heat.
4. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the peas and shallots; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper to taste. Top the chicken with the herb butter and serve with the vegetables.