Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad

This is another recipe from the current issue of Cooking Light that I tried the other night. The chicken was pretty basic, but really good. I didn't know the actual definition of scallopine (or scallopini) until I read in my favorite food dictionary "Eating Your Words" that it is a boneless slice of meat (typically veal) that is sauteed or fried.

The snap peas and asparagus could have been better. My first mistake was over steaming the veggies, my second mistake was not rinsing them in cold water after removing them from the heat. Because it was supposed to be a salad, they just needed a light blanching. The lemon and mint flavors would have tasted much better if the peas and asparagus had been crunchier and greener. One thing I did like about the pea and asparagus recipe was that it called for the snap peas to be julienne-cut, which created really pretty pieces of peas.

Chicken Scallopine with Sugar Snap Pea, Asparagus, and Lemon Salad

1 1/2 julienne-cut trimmed sugar snap peas

1 cup (1-inch) slices asparagus

1 lb. chicken cutlets (sliced thin)

3/4 tsp salt, divided

1/2 tsp pepper

1 tbsp olive oil

1/2 cup chicken broth

1/4 cup dry white wine

1/2 tbsp butter

1/2 tbsp chopped fresh mint

1 tbsp olive oil

1/2 tsp grated lemon rind

1/2 tbsp fresh lemon juice

Steam peas and asparagus, covered, 4 minutes. Rinse in cold water, drain, chill.

Sprinkle each side of the chicken cutlets with 1/2 tsp salt and pepper. Heat oil in skillet over medium high heat and add chicken in single layer. Cook each side for 5-7 minutes and transfer chicken to a covered plate. Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup. Remove from heat; whisk in butter.

Combine remaining salt, mint, oil, rind, and juice, stirring well with a whisk. Drizzle oil mixture over pea mixture; toss gently to coat. Serve with chicken and sauce.