Chicken Scaloppine with Sugar Snap Peas & Asparagus

By cacelias

Ingredients

• 3 cups julienne-cut trimmed sugar snap peas (about 1 pound)
• 2 cups (1-inch) slices asparagus (about 1 pound)
• 6 (6-oz) skinless, boneless chicken breast halves
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1 cup chicken broth
• 1/3 cup dry white wine
• 1 tablespoon butter
• 2 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon grated lemon rind
• 1 1/2 tablespoons fresh lemon juice
• 6 lemon wedges

Preparation

Step 1

Steam peas and asparagus, covered, 4 minutes or until crisp tender. Rinse pea mixture with cold water; drain. Chill.

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; saute 2-3 minutes per side 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.

Combine remaining 1/4 teaspoon salt, oil, lemon rind, and lemon 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.