Sugar Snap Pea Saute With Free-Range Chicken Breasts

• 1 1/2 pounds sugar snap peas, trimmed
• 4 (4-ounce) skinless, boneless, free-range, organic chicken breast halves
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup thinly sliced shallots
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon grated lemon zest
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1/2 teaspoon chopped fresh thyme

1. Bring a large pot of salted water to a boil. Add peas, and cook about 2 minutes or until crisp-tender. Drain and rinse with cold water. Set aside.
2. Sprinkle both sides of the chicken breasts with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Heat 1 tablespoon olive oil over medium-high heat in a large nonstick saute pan. Add the chicken to the pan; cook 4-5 minutes on each side or until done. Remove chicken from pan, and keep warm until ready to serve.
4. Reduce the heat to medium-low, add the shallots, and cook, stirring frequently to keep from burning, 2-3 minutes or until limp and golden brown. While the shallots are cooking, whisk together the remaining 7 ingredients (through thyme). Add the mustard mixture and the blanched peas to the pan; stir until the peas are well coated with the dressing and heated through. Season with the remaining 1/4 teaspoon salt, and cook for 1 minute or until heated through.
5. To serve, arrange chicken and 1 1/4 cups of the sugar snap peas on each of 4 plates. Serve with a 5-ounce glass of white wine, if desired.
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sugar snap peas, skinless, salt, freshly ground black pepper, olive oil, shallots, extravirgin olive oil, mustard, lemon zest, lemon juice, parsley, tarragon, thyme

Taken from www.myrecipes.com/recipe/sugar-snap-pea-saut-with-free-range-chicken-breasts (may not work)