Ah, spring has finally sprung! All of my tulips are finally up (although stinking squirrels and rabbits ate the tops off of all but one already! How rude!), and the weather is finally nice enough that we can open windows and allow fresh air to penetrate our house. Fresh produce is also starting to make its way into the grocery stores, and its nice to have something besides apples and potatoes to choose from.
This is a fantastic meal for a beautiful spring day. It’s light and cheery, easy enough to make during the week, but seems special enough for company, too. I really like that it incorporates great spring flavor – sugar snap peas, asparagus, mint and lemon! It just makes your taste buds sing with happiness! We have been making this dish for a few springs now, and it just seems to harold in the arrival of warmer weather, blue skies with puffy white clouds, and t-shirts!
Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad
Prep Time: 5 minutes
Cook Time: 25 minutes
- 3 cups julienne-cut trimmed sugar snap peas (about 1 pound)
- 2 cups (1-inch) slices asparagus (about 1 pound)
- 4 skinless, boneless chicken breasts
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 cup fat-free, less-sodium chicken broth
- 1/3 cup dry white 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
Steam peas and asparagus, covered, 4 minutes or until crisp-tender.
Rinse pea mixture with cold water; drain.
Place in refrigerator to chill until ready to use.
Place each chicken breast 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 breasts to pan; sauté 2 minutes on each side or until done. Repeat procedure with remaining chicken. Remove the chicken to a plate, cover with foil, and set aside.
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, 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.
Slightly adapted from Cooking Light Magazine, May 2009