Chicken Scaloppine With Sugar Snap Pea, Asparagus, And Lemon Sal

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 cups julienne-cut trimmed sugar snap peas (about 1 pound)
• 1 lb asparagus (about 1 pound)
• 6 (6 ounce) boneless skinless chicken breast halves
• 3/4 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper
• cooking spray
• 1 cup reduced-sodium fat-free chicken broth
• 1/3 cup dry wine
• 1 tablespoon butter
• 1 tablespoon chopped fresh mint
• 2 1/2 tablespoons extra virgin olive oil
• 1 teaspoon grated lemon rind
• 1 1/2 tablespoons fresh lemon juice
• 6 lemon wedges

Recipe

• 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.
• 3 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.
• 4 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.
• 5 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.