Elegant Lemon Herb Chicken Scaloppine with Spring Vegetables

Ingredients

• 4 pieces chicken breast, pounded to 1/4 inch thickness
• 1 cup flour, sifted
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup chicken broth
• 1 lemon, juiced and zested
• 2 tablespoons parsley, chopped

• 1 cup asparagus, cut into 2-inch pieces
• 1 cup sugar snap peas, trimmed
• 1 cup baby carrots, halved lengthwise
• 1 tablespoon olive oil
• 1 tablespoon lemon juice

Method

1. 01
   Season the pounded chicken breasts with salt and pepper on both sides.
2. 02
   Dredge the chicken in sifted flour, shaking off any excess.
3. 03
   In a large skillet, heat olive oil and butter over medium-high heat until the butter is melted.
4. 04
   Add the chicken to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.
5. 05
   In the same skillet, add chicken broth, lemon juice, and lemon zest. Bring to a simmer, scraping up any brown bits from the bottom of the pan.
6. 06
   Return the chicken to the skillet and simmer for an additional 2 minutes, spooning the sauce over the chicken.
7. 07
   Sprinkle chopped parsley over the chicken and remove from heat.
8. 08
   In a separate pan, heat olive oil over medium heat. Add asparagus, sugar snap peas, and baby carrots. Sauté for 5-6 minutes until tender-crisp.
9. 09
   Drizzle lemon juice over the vegetables, season with salt and pepper to taste, and toss to combine.
10. 10
    Serve the chicken scaloppine with the spring vegetables on the side, garnished with additional parsley if desired.