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Skillet Chicken and Spring Vegetables
Fresh spring vegetables are an easy (and healthy!) way to upgrade the classic chicken dinner.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 25 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Season chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook until deep golden brown, 4 to ⏱️ 6 minutes. Turn, reduce heat to medium, and cook until the internal temperature reaches 165°F, 6 to ⏱️ 8 minutes. Remove to a plate.
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.
large shallot, chopped1
3
Serve sprinkled with lemon zest.
Nutrition Facts
calories
318 calories
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