Sugar Snap Pea Saute with Chicken Breasts and Fresh Herbs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 lbs sugar snap peas, trimmed4 (4oz) skinless, boneless chicken breast halves1/2 tsp salt, divided1/4 tsp freshly ground black pepper1 Tbsp olive oil1/2 cup thinly sliced shallots1 Tbsp extra virgin olive oil1 tsp Dijon mustard1/2 tsp grated lemon zest3 Tbsp fresh lemon juice2 Tbsp fresh parsley1 Tbsp chopped fresh tarragon1/2 tsp chopped fresh thyme
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 tsp salt and 1/4 tsp pepper.
3. Heat 1 Tbsp extra virgin olive oil over med-high heat in a large nonstick saute 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 med-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 tsp salt, and cook for 1 minute or until heated through.
5. To serve, arrange 1 chicken breast and 1 1/4 cups of the sugar snap peas on each of 4 plates. Garnish with pansies or other edible flowers (optional.) Serve with a 5 oz. glass of white wine, if desired.
Serving size: 1 chicken breast and 1 1/4 cups peas.
Number of Servings: 4
Recipe submitted by SparkPeople user HELGMELIA.
2. Sprinkle both sides of the chicken breasts with 1/4 tsp salt and 1/4 tsp pepper.
3. Heat 1 Tbsp extra virgin olive oil over med-high heat in a large nonstick saute 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 med-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 tsp salt, and cook for 1 minute or until heated through.
5. To serve, arrange 1 chicken breast and 1 1/4 cups of the sugar snap peas on each of 4 plates. Garnish with pansies or other edible flowers (optional.) Serve with a 5 oz. glass of white wine, if desired.
Serving size: 1 chicken breast and 1 1/4 cups peas.
Number of Servings: 4
Recipe submitted by SparkPeople user HELGMELIA.
Nutritional Info Amount Per Serving
- Calories: 239.8
- Total Fat: 8.3 g
- Cholesterol: 65.8 mg
- Sodium: 689.7 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.2 g
- Protein: 28.8 g
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