Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad

Ingredients

• 2 cups asparagus (1-inch) ( 1 pound)
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.3 cup cooking wine dry white
• 1 cup less-sodium chicken broth fat-free
• 1 tablespoon mint leaves fresh chopped
• 1.5 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 6  lemon wedges 
• 2.5 tablespoons olive oil extra-virgin
• 0.8 teaspoon salt divided
• 36 ounce chicken breast halves boneless skinless
• 1 pound julienne-cut sugar snap peas trimmed

Equipment

• frying pan
• whisk
• plastic wrap
• meat tenderizer

Directions

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.
3. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add 2 breast halves to pan; saut 2 minutes on each side or until done. Repeat procedure twice with remaining chicken.
6. 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).
7. Remove from heat; stir in butter.
8. Combine remaining 1/4 teaspoon salt, mint, oil, rind, and juice, stirring well with a whisk.
9. Drizzle oil mixture over pea mixture; toss gently to coat.
10. Serve pea mixture with chicken and sauce.
11. Garnish with lemon wedges.