Chicken Sauté With Sugar Snaps And Asparagus
This flavorful and vibrant dish features tender chicken tenders sautéed to perfection in a lemony herb-infused sauce, accompanied by crisp asparagus and sugar snap peas. Serve this delightful and easy-to-make meal for a quick and satisfying dinner.
— Constant Cookbook
Ingredients
- All-purpose flour for dredging
- 10 oz. chicken tenders
- Coarse kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 bunch thin asparagus, about 1/2 lb., ends trimmed
- 1/2 lb. sugar snap peas, strings removed
- 1 cup low-sodium chicken broth
- 1 Tbs. minced fresh thyme, plus more for garnish
- 1 Tbs. minced fresh chives, plus more for garnish
- 2 Tbs. fresh lemon juice
- Lemon zest strips for garnish (optional)
Instructions
- Spread flour on a plate. Cut the chicken tenders in half crosswise. Season the chicken with salt and pepper, then dredge in the flour.
- In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chicken and sauté until just cooked through, about 5 minutes. Transfer to a plate.
- Add the remaining 1 Tbs. olive oil to the pan and reduce the heat to medium. Add the asparagus and sauté for 1 minute. Add the sugar snap peas and increase the heat to medium-high. Season the vegetables with salt and pepper and sauté for 1 minute. Add the broth and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Cover the pan and boil until the vegetables are almost crisp-tender, about 3 minutes.
- Return the chicken to the pan. Add the 1 Tbs. thyme, the 1 Tbs. chives and the lemon juice. Simmer uncovered, stirring almost constantly, until the sauce thickens and coats the chicken, about 2 minutes. Adjust the seasonings with salt and pepper.
- Divide the chicken and vegetables between 2 warmed plates, and garnish with thyme, chives and lemon zest strips. Serve immediately. Serves 2.
- <b>Quick Tips:</b> This recipe is a basic format for a quick saut&#233; and lends itself to endless variations, so you can use what&rsquo;s on hand in your refrigerator. Tarragon or basil would make tasty substitutes for the thyme (if using tarragon, use a little less). Fresh peas are a good alternative to the sugar snap peas, and zucchini can replace the asparagus.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 2.
Comments
No comments found.