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

Cooking Light

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.

Joanne Weir,

Cooking Light

May 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note