Perhaps this was my fault, but the chicken was too dry and kind of blah. The pea and asparagus mixture, however, was great and really easy to make. I will definitely make that again, but skip the chicken. Maybe you will have better luck!
Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad
Linz2001um Posted: 04/26/09
MerryMerlin Posted: 05/20/09
Season the chicken well with salt and pepper and be sure to use a flavorful dry white wine in the sauce (perhaps a Chardonnay). Do pound thin and don't overcook. The snap pea and asparagus salad with lemon and mint is a real hit - bright and crunchy. We paired with some chewy artisan onion bread. Yum.
BeckyA Posted: 08/15/09
This was a delicious dish and I will definitely be making it again. I don't like asparagus so I used 1/2 lb. sugar snap peas for 2 of us. Julienning them took a while but was worth it. I didn't chill them but rather served them warm which I will also do in the future. I butterfly my chicken instead of pounding it. Next time I will cook my chicken at a higher heat to give it a nice browning, and I might add cornstarch to the wine sauce, it was really thin. I'm also going to serve it with herbed rice next time.
csaunders80 Posted: 09/08/10
Yucky! I can usually eat and like most things but this just wasn't good to me. I did not like the flavor of the chicken/sauce or the salad. Everything was too tangy or sour and it was just a lack-luster meal. I will not be making this again.
Trishia64 Posted: 04/27/09
Made this for dinner last night. Easy to prepare - even easier if you buy thin-cut chicken breasts because you can skip the pounding. The sauce was nice and there was enough to drizzle over some rice we had as well. The peas and asparagus were definitely the highlight of this dish - bright and crunchy with a nice lemony tang.
Saecca Posted: 09/16/09
Great fresh vegetable dish with a wonderful broth on the chicken. However, my husband and I both agreed it was about the same flavor story as a TV dinner-- just add a crappy apple and cinnamon crisp on the side. It was easy and came together well, but nothing to write home about. Worth a try, if you are just cooking every night-- wouldn't try it on guests though.
JudithInBklyn Posted: 06/04/09
Delicious combination of flavors and very easy to make. The crispness of the vegetables worked well with the tangy lemon dressing. The sauce on the chicken was light - perfect for the season.
jmeleeS Posted: 06/03/13
This is a good solid recipe for a quick weeknight meal - LOTs of changes though to get it to a solid recipe: 1) used chicken tenders in lieu of pounding out breasts (yes, this cooks a bit longer, but the chicken is super juicy); 2) used olive oil in lieu of cooking spray to get a nice golden crust on the chicken (also helps flavors in the plan deglaze step; 3) Used fresh grean beans and sugar snap peas without asparagus; 4) Did not use lemon rind - added wine (cooked out alcohol for 1 min), then added broth, juice, butter and mint all at the same time to pan and boiled for ~2-3 minutes. Added back in the chicken to boil in the juices (and absorb) for another 2-3 minutes. 5) Did not do a "dressing" for the veggies; the broth was enough for both the chicken and the veggies and there were no conflicts of flavor. Served with some herbed pasta on the side; easy and simple weeknight meal - would make again with same modifications; enjoy!
emestevez Posted: 06/12/12
Should have trusted the previous reviews that this was nothing to write home about. The sauce was too thin and the salad wasn't very appealing to me and my husband.