NAP- Neighborhood Alliance of Pawtucket

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.