Health magazine<\/a>
Succulent pan-seared chicken offers plenty of protein, and snap peas add fiber to this recipe for Sugar Snap Pea Saute With Free-Range Chicken Breasts.<\/p>\nPrep: 10 minutes
Cook: 18 minutes
Makes 4 serving<\/p>\n
Ingredients:<\/strong>
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<\/p>\nInstructions:<\/strong>
1. <\/strong>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.<\/p>\n2. <\/strong>Sprinkle both sides of the chicken breasts with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper.<\/p>\n3. <\/strong>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.<\/p>\n4. <\/strong>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.<\/p>\n5. <\/strong>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. (Serving size: 1 chicken breast and 1 1⁄4 cups peas)<\/p>\nNutrition:<\/strong>
Calories 295; Fat 9g (sat 2g, mono 6g, poly 1g); Cholesterol 63mg; Protein 29g; Carbohydrate 24g; Sugars 10g; Fiber 6g; Iron 3mg; Sodium 407mg; Calcium 138mg<\/p>\n","protected":false},"excerpt":{"rendered":"From Health magazine Succulent pan-seared chicken offers plenty of protein, and snap peas add fiber to this recipe for Sugar Snap Pea Saute With Free-Range Chicken Breasts. Prep: 10 minutesCook: 18 minutesMakes 4 serving Ingredients:1 1⁄2 pounds sugar snap peas, trimmed4 (4-ounce) skinless, boneless, free-range, organic chicken breast halves1⁄2 teaspoon salt, divided1⁄4 teaspoon freshly ground […]<\/p>\n","protected":false},"author":2,"featured_media":308,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[21],"_links":{"self":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts\/308"}],"collection":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/comments?post=308"}],"version-history":[{"count":0,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts\/308\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts\/308"}],"wp:attachment":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/media?parent=308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/categories?post=308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/tags?post=308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}