Chicken Sauté with Sugar Snaps and Asparagus

Sugar snap peas and asparagus, which are at the peak of their season in spring, add crisp contrast to tender chicken in this easy weeknight dinner for two. Consider this recipe a basic template for creating a quick sauté. It lends itself to endless variations, so you can use whatever’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.

Chicken Sauté with Sugar Snaps and Asparagus

Ingredients

• All-purpose flour for dredging
• 10 oz. (315 g) chicken tenders
• Kosher salt and freshly ground pepper
• 2 Tbs. olive oil
• 1 bunch thin asparagus (about 1/2 lb./250 g), ends trimmed
• 1/2 lb. (250 g) sugar snap peas
• 1 cup (8 fl. oz./250 ml) low-sodium chicken broth
• 1 Tbs. minced fresh thyme, plus more for garnish
• 1 Tbs. minced fresh chives, plus more for garnish
• 1 Tbs. fresh lemon juice, plus more to taste
• Lemon zest strips for garnish (optional)

Directions

1. Spread the flour on a plate. Cut the chicken tenders in half crosswise. Sprinkle with salt and pepper, then dredge in the flour.

2. 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; raise 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 up any browned bits on the pan bottom. Cover the pan and boil until the vegetables are almost crisp-tender, about 3 minutes.

3. Return the chicken to the pan. Add the thyme, chives and 1 Tbs. of the lemon juice. Simmer uncovered, stirring almost constantly, until the sauce thickens and coats the chicken, about 2 minutes. Taste and adjust the seasoning.

4. Divide the chicken and vegetables between 2 warmed plates. Season to taste with more lemon juice, if desired, and garnish with thyme, chives and lemon zest. Serve immediately. Serves 2.

Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd

Summary

Recipe Name

Chicken Sauté with Sugar Snaps and Asparagus

Published On

2018-04-03

Average Rating

2.5 Based on 21 Review(s)