Thursday, May 7, 2009

Chicken Scaloppine with Snap Pea Asparagus Salad

This recipe takes advantage of some beautiful seasonal flavors. It's another for the easy and healthy file. I don't think it requires a lot of comment, other than an incredibly strong recommendation that you do NOT skip the mint in the dressing. It makes the dish much more exotic and interesting than a simple chicken-and-veg. Make this on a weeknight in a matter of about 20 minutes, and do your family and yourself some good.

Chicken Scaloppine with Snap Pea Asparagus Salad
adapted from Cooking Light
serves 2


1 cup trimmed sugar snap peas
1 cup (1-inch) slices asparagus
1 skinless, boneless chicken breast, butterflied & halved
salt and freshly ground pepper
cooking spray
1/3 cup low sodium chicken broth
splash of white wine
1 teaspoon unsalted butter
1 teaspoon (+) chopped fresh mint
2 teaspoons EVOO
1/2 teaspoon lemon zest
juice of 1/2 lemon


1. Steam the peas and asparagus slices for 3 minutes, or until crisp-tender. Rinse with cold water, drain, and put in the refrigerator.

2. Pound the chicken breast cutlets (under wax paper or plastic wrap) with a meat mallet or heavy skillet until about 1/4-inch thick. Season lightly with salt and pepper. Heat a medium non-stick skillet over medium-high heat. Coat with cooking spray and then cook the chicken breasts, about 2-3 minutes each side, until cooked through.

3. Remove chicken from pan. Pour in broth and wine, scraping up browned bits from the bottom of the skillet. Cook for about 3 minutes, until sauce is reduced by about half. Stir in the butter until melted. Return chicken to the pan and coat in the sauce. Turn off the heat.

4. In a small bowl, whisk together the mint, EVOO, zest, and lemon juice with a pinch of salt. Drizzle evenly over the chilled veggie mixture. Serve the salad with the chicken and sauce. Garnish with lemon wedges if desired.

This is almost as easy as lather, rinse, repeat. Enjoy!

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