Jeff made this recipe the other night when we had a good friend over and it was the perfect summer dinner – healthy, light, and delicious! The recipe comes from Cooking Light…..
Chicken Scaloppine w/ Sugar Snap Peas, Asparagus, and Lemon Salad
3 c. sugar snap peas
2 c. sliced asparagus
6 (6 oz.) skinless, boneless chicken breast halves
1 c. fat free less sodium chicken broth
1/3 c. dry white wine
1 T butter
1 T chopped fresh mint
2 1/2 T. E.V.O.O.=
1 t. grated lemon rind
1 1/2 T. fresh lemon juice
6 lemon wedges
Steam peas and asparagus, covered, 4 minutes. Rinse with cold water and chill.
Pound chicken or slice breasts in half crosswise so they are about 1/2 inch thick. Season w/ s&p and saute. Remove from pan but reserve pan.
Deglaze pan with broth and wine and bring to a boil, scraping the bottom.
Cook for 5 minutes or until reduced by 1/2. Remove from heat and stir in butter.
In a separate bowl combine 1/4 t. salt, mint, evoo, lemon rind, and lemon juice, stirring well with a whisk.
Serve vegetables atop the chicken and drizzle with sauce.