Ingredients

• 3 tablespoons unsalted butter, at room temperature
• 1 tablespoon minced fresh tarragon
• 1 tablespoon minced fresh chives
• 1 teaspoon finely grated lemon zest
• Kosher salt
• 4 small skinless, boneless chicken breasts (about 6 ounces each)
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 8 ounces sliced white mushrooms
• 8 ounces stemmed, sliced shiitake mushrooms
• 1 pound sugar snap peas, trimmed
• 1 shallot, minced

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Instructions

1. Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside.
2. Season the chicken with salt and 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 over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables.
4. Photograph by Antonis Achilleos