Skillet Chicken and Spring Vegetables

Name: Skillet Chicken and Spring Vegetables
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts (about 1 1/2 pounds total); Kosher salt and freshly ground black pepper; 3 tbsp. cold unsalted butter, divided; 1 large shallot, chopped; 1/3 c. dry white wine; 1 1/2 c. snow peas; 1 1/2 c. sugar snap peas; 1 1/2 c. sliced asparagus spears; 1 large garlic clove, finely chopped; 1 tbsp. chopped fresh tarragon, plus one more tablespoon, if needed; 2 tsp. lemon zest

By Marian Cooper CairnsPublished: Feb 4, 2015

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Brian Woodcock

Yields:

Prep Time:

25 mins

Total Time:

25 mins

Cal/Serv:

318

Fresh spring vegetables are an easy (and healthy!) way to upgrade the classic chicken dinner.

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Ingredients

4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
Kosher salt and freshly ground black pepper
3 Tbsp. cold unsalted butter, divided
1 large shallot, chopped
1/3 cup dry white wine
1 1/2 cups snow peas
1 1/2 cups sugar snap peas
1 1/2 cups sliced asparagus spears
1 large garlic clove, finely chopped
1 Tbsp. chopped fresh tarragon, plus one more tablespoon, if needed
2 tsp. lemon zest

Directions

1. Step 1Season chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook until deep golden brown, 4 to 6 minutes. Turn, reduce heat to medium, and cook until the internal temperature reaches 165°F, 6 to 8 minutes. Remove to a plate.
2. Step 2Increase heat to medium-high. Add shallot to skillet and cook until softened, about 1 minute. Stir in wine and cook, scraping brown bits from bottom of skillet, until reduced by three-quarters, 1 to 2 minutes. Stir in both peas and asparagus and sauté until just tender, 2 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Fold in tarragon and remaining 2 tablespoons butter. Season with salt and pepper.
3. Step 3Serve sprinkled with lemon zest.