Chicken Scaloppine with Sugar Snap Peas & Asparagus

Chicken Scaloppine with Sugar Snap Peas & Asparagus

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • 3

    cups  julienne-cut trimmed sugar snap peas (about 1 pound)

  • 2

    cups  (1-inch) slices asparagus (about 1 pound)

  • 6

    (6-ounce) skinless, boneless chicken breast halves

  • ¾

    teaspoon  salt, divided

  • ½

    teaspoon  freshly ground black pepper

  • Cooking spray

  • 1

    cup  fat-free, less-sodium chicken broth

  • cup  dry white wine

  • 1

    tablespoon  butter

  • 1

    tablespoon  chopped fresh mint

  • tablespoons  extra-virgin olive oil

  • 1

    teaspoon  grated lemon rind

  • tablespoons  fresh lemon juice

  • 6

    lemon wedges


Preparation 1. Steam peas and asparagus, covered, 4 minutes or until crisp-tender. Rinse pea mixture with cold water; drain. Chill. 2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 breast halves to pan; sauté 2 minutes on each side or until done. Repeat procedure twice with remaining chicken. Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; stir in butter. 3. Combine remaining 1/4 teaspoon salt, mint, oil, rind, and juice, stirring well with a whisk. Drizzle oil mixture over pea mixture; toss gently to coat. Serve pea mixture with chicken and sauce. Garnish with lemon wedges.


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