Health

Sugar Snap Pea Saute With Free-Range Chicken Breasts

30160093

Ingredients

  • 1 1/2 pounds sugar snap peas, trimmed
  • 4 (4-ounce) skinless, boneless, free-range, organic chicken breast halves
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup thinly sliced shallots
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon chopped fresh thyme

Preparation


1. Bring a large pot of salted water to a boil. Add peas, and cook about 2 minutes or until crisp-tender. Drain and rinse with cold water. Set aside.

2. Sprinkle both sides of the chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Heat 1 tablespoon olive oil over medium-high heat in a large nonstick sauté pan. Add the chicken to the pan; cook 4–5 minutes on each side or until done. Remove chicken from pan, and keep warm until ready to serve.

4. Reduce the heat to medium-low, add the shallots, and cook, stirring frequently to keep from burning, 2–3 minutes or until limp and golden brown. While the shallots are cooking, whisk together the remaining 7 ingredients (through thyme). Add the mustard mixture and the blanched peas to the pan; stir until the peas are well coated with the dressing and heated through. Season with the remaining 1/4 teaspoon salt, and cook for 1 minute or until heated through.

5. To serve, arrange chicken and 1 1/4 cups of the sugar snap peas on each of 4 plates. Serve with a 5-ounce glass of white wine, if desired.


  • Prep Time:
  • Cook Time:

  • Sugar Snap Pea Saute With Free-Range Chicken Breasts is a quick and easy, not to mention healthy, yummy weeknight meal. Your family will be coming back for more!
  • Yield: Makes 4 servings (serving size: 1 chicken breast and 1 1/4 cups peas)

Nutritional Information

Calories per serving: 295
Fat per serving: 9g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 29g
Carbohydrate per serving: 24g
Fiber per serving: 6g
Cholesterol per serving: 63mg
Iron per serving: 3mg
Sodium per serving: 407mg
Calcium per serving: 138mg