Chicken Saute with Sugar Snaps and Asparagus

By Tinkysmom55

Ingredients

• 1 tbs flour
• 10 oz chicken breast tenders
• Kosher salt
• Pepper
• 2 tbs olive oil
• 1/2 lb thin asparagus, ends trimmed
• 1/2 lb sugar snap peas, strings removed
• 1 c chicken broth
• 2 tbs fresh lemon juice
• 1 tbs minced fresh chives

Details

Servings 4

Preparation

Step 1

Spread flour on plate. Cut chicken tenders in half crosswise. Sprinkle with salt and pepper to taste, then coat in flour.

In large nonstick skillet, heat 1 tbs oil over medium-high heat. Add chicken; saute until just cooked through, about 5 minutes. Transfer to plate.

Add remaining 1 tbs oil to skillet; reduce heat to medium. Add asparagus, saute 1 minute. Add sugar snap peas; increase heat to medium high. Season vegetables with salt and pepper; saute 1 minute.

Add broth; bring to a boil, stirring up browned bits on pan bottom. Cover; cook until vegetables are almost tender-crisp, about 3 minutes.

Return chicken to pan. Add lemon juice and chives. Simmer over medium heat, uncovered, until sauce thickens and coats chicken, stirring, 2 - 6 minutes. Taste and adjust seasoning.