Chicken Scaloppine With Sugar Snap Pea, Asparagus, And Lemon Salad Recipe

Name: Chicken Scaloppine With Sugar Snap Pea, Asparagus, And Lemon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups julienne-cut trimmed sugar snap peas (about 1 pound); 2 cups (1-inch) slices asparagus (about 1 pound); 6 (6-ounce) skinless, boneless chicken breast halves; 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

Servings: persons

3 cups julienne-cut trimmed sugar snap peas (about 1 pound)
2 cups (1-inch) slices asparagus (about 1 pound)
6 (6-ounce) skinless, boneless chicken breast halves
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

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. 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. 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. Garnish with lemon wedges.

1105

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups julienne-cut trimmed sugar snap peas (about 1 pound), 2 cups (1-inch) slices asparagus (about 1 pound), 6 (6-ounce) skinless, boneless chicken breast halves, 3/4 teaspoon salt, divided, and more.

Yes, Chicken Scaloppine With Sugar Snap Pea, Asparagus, And Lemon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

How did you like this recipe?

Frequently Asked Questions