Chicken Scaloppine With Sugar Snap Pea, Asparagus, And Lemon Salad

• 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
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1 cup fat-free, less-sodium chicken broth
• 1/3 cup dry white wine
• 1 tablespoon butter
• 1 tablespoon chopped fresh mint
• 2 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon grated lemon rind
• 1 1/2 tablespoons fresh lemon juice
• 6 lemon wedges

1. Steam peas and asparagus, covered, 4 minutes or until crisp-tender. Rinse pea mixture with cold water; drain. Chill.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 breast halves to pan; saute 2 minutes on each side or until done. Repeat procedure twice with remaining chicken. Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; stir in butter.
3. Combine remaining 1/4 teaspoon salt, mint, oil, rind, and juice, stirring well with a whisk. Drizzle oil mixture over pea mixture; toss gently to coat. Serve pea mixture with chicken and sauce. Garnish with lemon wedges.

julienne, skinless, salt, freshly ground black pepper, cooking spray, chicken broth, white wine, butter, fresh mint, extravirgin olive oil, lemon rind, lemon juice, lemon wedges

Taken from www.myrecipes.com/recipe/chicken-scaloppine-with-sugar-snap-pea-asparagus-lemon-salad (may not work)