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

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.

How to Make It

Step 1

Steam peas and asparagus, covered, 4 minutes or until crisp-tender. Rinse pea mixture with cold water; drain. Chill.

Step 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.

Step 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.

Ratings & Reviews

jmeleeS's Review

June 03, 2013
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!

ArsMoriendi's Review

June 03, 2013

emestevez's Review

June 12, 2012
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.

csaunders80's Review

September 08, 2010
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.

Saecca's Review

September 16, 2009
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.

BeckyA's Review

August 15, 2009
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.

JudithInBklyn's Review

June 04, 2009
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.

MerryMerlin's Review

May 20, 2009
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.

Trishia64's Review

April 27, 2009
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.

Linz2001um's Review

April 26, 2009
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!