- 4
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
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.