1 lb. boneless, skinless chicken breasts, trimmed of fat
1/4 tsp. salt, or to taste
freshly ground pepper taste
1/3 cup all-purpose flour
3 tsp. extra-virgin olive oil, divided
12 ounces sugar snap peas or snow peas (4 cups), trimmed of stem ends and strings
1 14-ounce can reduced-sodium chicken broth
3 cloves garlic, minced
1/4 cup finely chopped fresh parsley
1 tbs. freshly grated lemon zest
1 tbs. lemon juice
Instructions
Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)
Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.
Add the remaining 2 tsp. oil to the pan and heat on medium-high until shimmering. Add chicken and cook, stirring, until lightly browned and opaque in the center, 4 to 5 minutes.
Add broth and garlic to the pan; cook until reduced to 1 cup, 6 to 8 minutes. Reduce heat to medium and return chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice.
Serving
Suggestions
Serve immediately. I like to serve this with a side of rice.
Originally Submitted
6/19/2009
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