Chicken Scaloppini with Sugar Snap Pea, Asparagus and Lemon

Chicken Scaloppini with Sugar Snap Pea, Asparagus and Lemon

Chicken Scaloppini with Sugar Snap Pea, Asparagus and Lemon (photo here)

Adding vegetables to main dish meals adds extra vitamins and minerals needed for good health.  New arrivals for spring include asparagus, mushrooms, sugar snap peas and green beans.  This recipe is an adaptation from a cookinglight.com recipe.  You’ll love the flavorful lemony sauce but you’ll appreciate the one-skillet you’ll use to prepare the dish even more.  Easy-Peasy!

Chicken Scaloppini with Sugar Snap Pea, Asparagus and Lemon

Total Time: 1 hour

Yield: 6-8

Chicken Scaloppini with Sugar Snap Pea, Asparagus and Lemon

  • Chicken Scaloppini with Sugar Snap Pea, Asparagus and Lemon
  • 1 cup julienne-cut trimmed sugar snap peas (about 1/2 pound)
  • 1 cup (1-inch) slices asparagus (about 1/2 pound)
  • 3 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 tsp salt, divided
  • 1/4 tsp freshly ground black pepper
  • Cooking spray
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup dry white wine (optional)
  • 1 Tbsp butter
  • 1 Tbsp fresh mint
  • 2 Tbsp extra-virgin olive oil
  • 1/2 tsp grated lemon rind
  • 1 Tbsp fresh lemon juice
  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 1/4 teaspoon salt and pepper. 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. 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.
  3. 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.
http://insidekarenskitchen.com/chicken-scaloppini-with-sugar-snap-pea-asparagus-and-lemon/

Per serving:  157 calories, 5 gm fat, 5 gm carb, 21 gm protein