Sugar snap and chicken saute

4 servings

Ingredients

Quantity Ingredient
3 teaspoons Olive Oil
¾ pounds Sugar Snap Peas; Trimmed Of Stem Ends And Strings
⅓ cup All-Purpose Flour
1 pounds Skinless Boneless Chicken Breasts; Trimmed Of Fat
Salt And Pepper; To Taste
14½ ounce Nonfat Chicken Broth
3 Cloves Garlic; Minced
¼ cup Finely Chopped Fresh Parsley
1 tablespoon Fresh Lemon Juice
1 tablespoon Freshly Grated Lemon Zest

Directions

In a large nonstick skillet, heat 1 tsp oil over high heat. Add peas and stir fry until bright green, 2 - 3 min. Set aside in a large bowl.

Place flour in a shallow pan. Cut chicken into 1 x 2" strips, season with salt and pepper and dredge in flour, shaking off excess. (Discard any leftover flour.)

In the same skillet, heat remaining 2 tsp oil over high heat until very hot. Add chicken and cook, stirring, until lighlty browned and opaque in the center, about 4 min. Transfer chicken to bowl with peas.

Add chicken broth and garlic to skillet and cook until reduced to 1 C, 5 - 7 min. Reduce heat to med and return chicken and peas to skillet. Cook until heated through. Add parsley, lemon juice and lemon zest. Adjust seasoning with salt and pepper and serve.

This was **excellent**!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe by: Eating Well, May/June, 1998 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on May 25, 1999, converted by MM_Buster v2.0l.

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