Chicken Paillard with Sugar Snap Peas, Asparagus and Lemon
- Yield: 4 servings
- 1bunch fresh asparagus, woody ends trimmed, stalks cut into 2-inch pieces
- 1/2pound fresh sugar snap peas
- 1tablespoon olive oil
- 4 boneless, skinless chicken breast halves, pounded into 1/2 inch thickness (try using gallon freezer bags)
- salt and freshly ground pepper
- 1cup reduced-sodium chicken broth
- 1/2cup dry white wine or vermouth (or more broth)
- 1teaspoon Dijon mustard
- 1teaspoon dried thyme
- 1teaspoon finely grated lemon zest
- 1tablespoon chopped fresh chives
1. Blanch the asparagus and snap peas in a large pot of boiling water for 30 seconds. Drain and set aside.
2. Heat the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper and add the chicken to the hot pan. Cook 2 minutes per side, until golden brown. Remove the chicken from the pan and set aside.
3. Add the broth, wine, Dijon mustard, and thyme to the same pan over medium-high heat. Bring to a simmer, scraping up the brown bits from the bottom of the pan.
4. Return the chicken to the pan and add the asparagus, snap peas and lemon zest. Simmer for 2 to 3 minutes, until the chicken is cooked through. Transfer to a serving platter and top with the chives.