Sugar Snap Pea Saute with Chicken Breasts and Fresh Herbs

1 1/2 lbs sugar snap peas, trimmed

4 (4oz) skinless, boneless chicken breast halves

1/2 tsp salt, divided

1/4 tsp freshly ground black pepper

1 Tbsp olive oil

1/2 cup thinly sliced shallots

1 Tbsp extra virgin olive oil

1 tsp Dijon mustard

1/2 tsp grated lemon zest

3 Tbsp fresh lemon juice

2 Tbsp fresh parsley

1 Tbsp chopped fresh tarragon

1/2 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.