From RACHAEL RAY 30-MINUTE GET REAL MEALS. Full of chicken, yummy veggies and topped with a bread crumb and lemon zest topping.

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

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.

Add the peas, parsley, and lemon zest. Toss to combine and cook for 1 minute while you make the topping.

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 bread-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.