Chicken Sauté with Sugar Snaps and Asparagus

It’s spring!  You know spring, right?  That time of year when temperatures increase and we all start craving lighter foods like tasty salads, fresh fruit, lemon, and delicious and sweet asparagus and peas?  Yep.  That spring.

This recipe features three of spring’s finest and freshest flavors..or at least its supposed to.  But I hit a little snag.  As it turns out, sugar snap peas are tough to find in Phoenix, even during peak season.  I searched high and low and couldn’t even find frozen sugar snaps, let alone fresh.  I couldn’t find French peas either, which would’ve been a perfect substitute.  So I used regular ol’ green peas.  Not nearly as much fun as sugar snaps.  Even with the regular peas, I thought this was tasty.  I know sugar snaps would’ve really made it even better, so I’ll be on the lookout for them.  I’ll definitely be making this again!

Chicken Saute with Sugar Snaps and Asparagus

from Williams-Sonoma, Weeknight Fresh & Fast

Ingredients:

all-purpose flour for dredging

10 oz. chicken breasts or tenders

coarse kosher salt and freshly ground pepper, to taste

2 TBSP olive oil

1 bunch thin asparagus, about 1/2 lb., ends trimmed

1/2 lb. sugar snap peas, strings removed

1 c. low-sodium chicken broth

1 TBSP minced fresh thyme, plus more for garnish

1 TBSP minced fresh chives, plus more for garnish

2 TBSP fresh lemon juice

lemon zest strips for garnish 

Directions:

1.  Spread flour on a plate. Cut the chicken into one-inch pieces. Season with salt and pepper, then dredge in the flour.

2.  In a large nonstick fry pan over medium-high heat, warm one TBSP of the olive oil. Add the chicken and sauté until just cooked through, about five minutes. Transfer to a plate.

3.  Add the remaining olive oil to the pan and reduce the heat to medium. Add the asparagus and sauté one minute. Add the sugar snap peas and increase the heat to medium-high. Season the vegetables with salt and pepper and sauté one minute more. 

4.  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 three minutes.

5.  Return the chicken to the pan. Add one TBSP thyme, one TBSP chives, and lemon juice. Simmer uncovered, stirring almost constantly, until the sauce thickens and coats the chicken, about two minutes. Adjust the seasonings with salt and pepper.

6.  Divide the chicken and vegetables between two warmed plates.  Garnish with thyme, chives and lemon zest strips. Serve immediately. 

one year ago: couscous with dried cranberries and pine nuts

two years ago: My most favorite scones, juicy strawberry scones.

three years ago: Meyer lemon ice cream