Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad

recipe
Scaloppine are chicken breasts pounded thin; they cook to perfection in four minutes. The crisp salad comes together quickly, too, which makes this a great dinner for a busy night.

Yield:

6 servings (serving size: 1 chicken breast half, about 1 cup pea mixture, 4 teaspoons sauce, and 1 lemon wedge)

Recipe from

Nutritional Information

Calories 315
Fat 10 g
Satfat 2.6 g
Monofat 5.2 g
Polyfat 1.4 g
Protein 43.3 g
Carbohydrate 10.3 g
Fiber 3.7 g
Cholesterol 104 mg
Iron 4.1 mg
Sodium 495 mg
Calcium 98 mg

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

Preparation

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; 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. Garnish with lemon wedges.

Note:

Joanne Weir,

May 2009
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