Chicken Scaloppine with Sugar Snap Peas & Asparagus
- 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
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.