Skillet Chicken and Spring Vegetables

  • Yield : 4
  • Servings : 4
  • Prep Time : 25m
  • Cook Time : 30m
  • Ready In : 5m

New springtime vegetables tend to be an easy (and healthy! ) approach to enhance the classic chicken meal.


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


Step 1

Chicken with 1 1/4 teaspoons salt and 3/4 teaspoon spice up pepper. Melt 1 tablespoon butter in the large skillet above medium-high heat. Put chicken and cook until deep glowing brown, 4 for you to 6 minutes. Flip, reduce heat for you to medium, and cook till the internal temperature extends to 165 degrees Farrenheit, 6 to 8 minutes. Remove to a plate.

Step 2

Increase heat to medium-high. Add shallot to skillet and cook until softened, about 1 minute. Stir in wine and cook, scraping brown bits from bottom of skillet, until reduced by three-quarters, 1 to 2 minutes. Stir in both peas and asparagus and sauté until just tender, 2 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Fold in tarragon and remaining 2 tablespoons butter. Season with salt and pepper. Boost heat to medium-high. Create shallot to skillet along with cook until softened, with regards to 1 minute. Stir throughout wine and cook, scraping brownish bits from bottom regarding skillet, until reduced by means of three-quarters, 1 to only two minutes. Stir in both peas and asparagus along with sauté until just sore, 2 to 4 moments. Stir in garlic along with cook until fragrant, with regards to 1 minute. Fold throughout tarragon and remaining only two tablespoons butter. Season with salt and pepper.

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