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Sugar Snap And Chicken Saute

Sugar Snap And Chicken Saute comes together with Olive Oil, All Purpose Flour, Nonfat Chicken Broth, Garlic, and Fresh Parsley. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 3 tsp
• 3/4 lb
• 1/3 cup
• 1 lb
• 14 1/2 oz
• 3 clove
• 1/4 cup
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   In a large nonstick skillet, heat 1 tsp oil over high heat.

2. 2

   Add peas and stir fry until bright green, 2 - 3 min. Set aside in a large bowl.

3. 3

   Place flour in a shallow pan.

4. 4

   Cut chicken into 1 x 2" strips, season with salt and pepper and dredge in flour, shaking off excess. (Discard any leftover flour.)

5. 5

   In the same skillet, heat remaining 2 tsp oil over high heat until very hot.

6. 6

   Add chicken and cook, stirring, until lightly browned and opaque in the center, about 4 min. Transfer chicken to bowl with peas.

7. 7

   Add chicken broth and garlic to skillet and cook until reduced to 1 C, 5 - 7 min. Reduce heat to med and return chicken and peas to skillet.

8. 8

   Cook until heated through.

9. 9

   Add parsley, lemon juice and lemon zest.

10. 10

    Adjust seasoning with salt and pepper and serve.

11. 11

    This was **excellent**!!