- 3 cups julienne-cut trimmed sugar snap peas (about 1 lb)
- 2 cups (1-inch) slices asparagus (about 1 lb)
- 6 (6 oz) skinless, boneless chicken breast halves
- 3/4 tsp salt, divided
- 1/2 tsp freshly ground black pepper
- 1 cup fat-free, less-sodium chicken broth
- 1/3 cup dry white wine
- 1 Tbsp butter
- 1 Tbsp chopped fresh mint
- 2 1/2 Tbsp extra-virgin olive oil
- 1 tsp grated lemon rind
- 1 1/2 Tbsp fresh lemon juice
- 6 lemon wedges
- Cooking spray
- 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 tsp 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 minutes on each side or until done. Remove from heat; stir in butter.
- Combine remaining 1/4 tsp 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.
Katie: This dish was SO good! I loved the combination of the chicken with the snap peas and asparagus. The chicken alone was good and the snap peas and asparagus mixture was good alone as well, but together they were just awesome. I will definitely be packing the leftovers up for lunch in the next couple of days!
Potter: This turned out perfect. Amazing flavor for so few spices or anything. That seems to be the theme over the last few days, a little goes a long way. The balance of the chilled salad with the light flavors and the savory chicken and sauce was wonderful. I would say this ix the perfect late spring early summer dish.