Chicken Paillard with Sugar Snap Peas, Asparagus and Lemon

Chicken Paillard with Snap Peas and Asparagus (5)
Robin Miller
  • 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.