Skillet Chicken and Spring Vegetables

• 4 boneless, skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 3 tbsp. cold unsalted butter
• 1 large shallot
• 13 c. dry white wine
• 1 1/2 c. snow peas
• 1 1/2 c. sugar snap peas
• 1 1/2 c. sliced asparagus spears
• 1 clove garlic
• 1 tbsp. chopped fresh tarragon
• 2 tsp. lemon zest

1. Season chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat.
3. Add chicken and cook until deep golden brown, 4 to 6 minutes.
4. Turn, reduce heat to medium, and cook until the internal temperature reaches 165 degrees F, 6 to 8 minutes.
5. Remove to a plate.
6. Increase heat to medium-high.
7. Add shallot to skillet and cook until softened, about 1 minute.
8. Stir in wine and cook, scraping brown bits from bottom of skillet, until reduced by three-quarters, 1 to 2 minutes.
9. Stir in both peas and asparagus and saute until just tender, 2 to 4 minutes.
10. Stir in garlic and cook until fragrant, about 1 minute.
11. Fold in tarragon and remaining 2 tablespoons butter.
12. Season with salt and pepper.
13. Serve sprinkled with lemon zest.

chicken breasts, kosher salt, freshly ground black pepper, cold unsalted butter, shallot, white wine, snow peas, sugar snap peas, clove garlic, tarragon, lemon zest

Taken from www.delish.com/recipefinder/skillet-chicken-spring-vegetables-recipe-clx0315 (may not work)