Chicken Scaloppine with Lemon Sugar Snap Peas and Asparagus

Another week has started already! I don’t know about you, but this year is just flying by me. I can’t believe that it is September…I can’t believe that September is almost over!! I guess that phrase is right “time flies when you are having fun”. 🙂

I have a feeling that this week is going to be a good one. I think work has been going better lately, which is a huge stress relief for me. I have been doing really well and just bringing in the big bucks for the company, haha! I don’t mean to beep my own horn but…BEEP! 😉 It is hard to be younger and also a woman in the organization that I am in…unfortunately the industry I work in is dominated by males and that is fine, I tend to get along with males better in the workplace anyways (less drama). However, it doesn’t always mean that I get the same respect and notice as most of the gentleman in this place, so I tend to have to work harder than most people. And honestly? That works for me because I am a very driven person…and hopefully will just lead to better things down the road in my professional career. PLUS, I am going to the Alice in Chains, Deftones, and Mastodon concert on Wednesday in Boston! So excited!! Enough about that!

Last night, I wanted to make something different and since my boyfriend gave me all those GREAT cookbooks for our anniversary I decided to look through them while I watched football. SO happy that football season is back! I mean what could be better than Penn State, Kansas City, and Pittsburgh all being on TV in one weekend? (all the teams I cheer for, Penn State because I went to school there…Kansas City Chiefs because I grew up in KC, Pittsburgh because I lived in PA…I know I know, I am from Philly…but I DO NOT like the Eagles haha)

Anyway! I found this recipe and it looked so good that I had to try it. It ended up being delicious and light. SUPER healthy for you (I will put the nutrition facts at the bottom). Since I made those cookies this weekend I felt like I need to be ‘good’ at dinner time, haha 😉

Ingredients for Chicken Scaloppine with Lemon Sugar Snap Peas and Asparagus:

(the recipe ingredients below make 6 servings – I was only cooking for 3 so I cut everything in half)

3 cups julienne-cut trimmed sugar snap peas (about 1 pound)

2 cups (1-inch) slices asparagus (about 1 pound)

6 (6-ounce) skinless, boneless chicken breast halves

1 teaspoon salt, divided

1/2 teaspoon ground black pepper

1 cup fat-free, less-sodium chick broth

1/3 cup dry white wine

cooking spray

1 tablespoon butter

1 tablespoon chopped fresh mint

1-1/2 tablespoons extra-virgin olive oil

3/4 teaspoon grated lemon rind

1-1/2 tablespoon lemon juice

6 lemon wedges

Directions for Sugar snap peas and Asparagus:

1. Steam peas and asparagus, covered, about 4 minutes or until crisp-tender. Rinse the mixture with cold water and drain. Place in refrigerator

2. After the vegetables are cool. Cut asparagus in 3 section pieces and julienne the sugar snap peas.

3. Combine 1/4 teaspoon salt, pepper to taste, mint, oil, lemon rind, and juice in a bowl and whisk. Drizzle this mixture over the peas and asparagus. Toss gently to coat. Place back in refrigerator until ready for serving.

Directions for Chicken Scaloppine:

1. Place each chicken breast between 2 sheets of heavy-duty plastic wrap: pound to 1/4″ thick using a meat mallet or small heavy skillet

2. Sprinkle 1/2 teaspoon of salt and pepper evenly on the chicken breasts. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add chicken to the pan; saute for 2 minutes on each side or until done.

3. Remove chicken from pan. Repeat procedure depending on how many pieces of chicken you have. Add broth and wine to pan and bring to a boil, scraping the pan to loosen the brown bits. Cook until reduced to 1/2 cup (about 5 minutes) Remove from heat and add butter.

5. Place chicken on plate and drizzle sauce over top. Serve hot.

Nutrition facts (as promised): Calories 315, Total Fat 10g (Sat 2.6g), Protein, 43.3g, Carb 10.3g, Fiber 3.7g, Chol 104mg, Soduim, 495mg, Calc 98mg

Hope you all are having a great start to your week!