Chicken and Spring Vegetables
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp butter, divided
- ½ onion, thinly sliced
- ½ cup white wine
- ½ lb asparagus, trimmed
- 1 clove garlic, minced
- ¾ cup frozen green peas, thawed
- 1 Tbsp chopped fresh tarragon
- 1 tsp lemon zest
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Melt 1 Tbsp butter in a nonstick skillet over medium-high heat; add chicken, and cook 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Add onion to skillet, and cook, stirring occasionally, until tender. Add wine, and cook until reduced by half. Add asparagus and garlic to skillet; cook 3 minutes. Stir in peas, and cook until thoroughly heated.
- Stir in 1 Tbsp butter until melted. Sprinkle with tarragon and lemon zest. Serve with chicken.
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