Chicken Scaloppine with Sugar Snap Peas, Asparagus, and Lemon Salad
|3 cups sugar snap peas, julienne-cut and trimmed (about 1 pound)|
|2 cups asparagus, 1-inch slices (about 1 pound)|
|(6) 6-oz DLM Boneless, Skinless Chicken Breast Halves|
|3/4 tsp sea salt, divided|
|1/2 tsp freshly ground black pepper|
|1 cup fat free, low sodium chicken broth|
|1/3 cup dry white wine|
|1 Tbsp butter|
|1 Tbsp fresh mint, chopped|
|2½ Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1 tsp lemon rind, grated|
|1½ Tbsp fresh lemon juice|
|6 lemon wedges|
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 skillet. Sprinkle chicken evenly with 1/2 tsp sea salt and pepper. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add 2 breasts 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.
Combine remaining 1/4 tsp sea 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.
Makes 6 servings
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Per serving: 315 calories; 10g total fat; 3g saturated fat; 104mg cholesterol; 495mg sodium; 11g total carbohydrates; 4g dietary fiber; 43g protein;