Pawtucket Arts Festival with Chef Terranova Healthy Fun Recipes
http://www.neighborhoodlink.com/NAP-_Neighborhood_Alliance_of_Pawtucket/topics/300862?page=6
Chicken Piccata
with Herb Sugar Snap Peas, Asparagus and Lemon Salad
Ingredients
3 cups
julienne-cut trimmed sugar snap peas (about 1 pound)
2 cups
(1-inch) slices asparagus (about 1 pound)
4( 4-5-ounce) skinless, boneless chicken breast
halves
Salt and
Pepper
2 Tbsp Olive
oil
1 cup
fat-free, less-sodium chicken broth
1/3 cup dry
white wine
1 tablespoon
butter
1 tablespoon
chopped fresh mint
2 tablespoons extra-virgin olive oil
1 teaspoon
grated lemon rind
2 tablespoons fresh lemon juice
Preparation
1. Steam
peas and asparagus, covered, 4 minutes or until crisp-tender. Rinse pea mixture
with cold water; drain. Chill.
2. Place
each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to
1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken
evenly with salt and pepper. Heat a large nonstick skillet over medium-high
heat. Coat pan with 2 tbsp of the olive oil. Add 2 breast halves to pan; sauté
2 minutes on each side or until done. Repeat procedure twice with remaining
chicken. Add broth and wine to pan; bring to a boil, scraping pan to loosen
browned bits. Cook until reduced to 1/2 cup (about 5 minutes). Remove from
heat; stir in butter.
3. Combine
remaining 1/4 teaspoon salt, mint, oil, rind, and juice, stirring well with a
whisk. Drizzle oil mixture over pea mixture; toss gently to coat. Serve pea
mixture with chicken and sauce.
Posted
by
nap on 09/10/2011