3 teaspoons Olive Oil
¾ lbs. Sugar Snap Peas
Trimmed Of Stem Ends And Strings
⅓ cups All-Purpose Flour
1 lb. Skinless Boneless Chicken Breasts, Trimmed Of Fat
Salt And Pepper, To Taste
14 ½ ounces Nonfat Chicken Broth
3 Cloves Garlic, Minced
¼ cups Finely Chopped Fresh Parsley
1 tablespoon Fresh Lemon Juice
1 tablespoon Freshly Grated Lemon Zest
1. 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.)
2. Heat 1 teaspoon 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.
3. Add the remaining 2 teaspoons 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. Transfer the chicken to the bowl with the peas.
4. Add broth and garlic to the pan; cook until reduced to 1 cup, 6 to 8 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.
Eating Well, May/June, 1998
Yield: 1 1/2 cups per serving
• Active: 35 Minutes
• Total Time: 35 Minutes