Servings: 4 Active Time 15 mins Total Time 15 mins
Ingredients
- 4 4-oz. chicken breast cutlets
- 1 1/4 teaspoons kosher salt, divided
- 1 1/2 tablespoons extra-virgin olive oil
- 1 pound fresh sugar snap peas, trimmed
- 1/2 cup heavy whipping cream
- 1 teaspoon grated lemon zest plus 2 Tbs. fresh juice (from 1 lemon)
- 8 fresh basil leaves, torn
Make It
Make it
1. Fill a medium pot with water to a depth of 1/2 in. Set a steamer basket inside pot. Bring to a boil over medium-high.
2. Pat chicken dry; sprinkle evenly on both sides with 1 tsp. salt. Add oil to a large skillet; heat over medium-high until shimmering. Arrange cutlets in skillet, leaving space between each cutlet. Cook until golden brown on bottoms, 3 to 4 minutes. Flip cutlets; cook until no longer pink in the center and cooked through, 2 to 3 minutes. Remove from heat. Transfer cutlets to a plate. Pour off excess fat from skillet (do not wipe skillet clean).
3. While chicken cooks, add sugar snap peas to steamer basket over boiling water; cook until just bright and tender-crisp, 2 to 3 minutes. Remove from heat; transfer snap peas to a medium bowl.
4. Add cream to skillet; cook over medium, whisking constantly, until cream bubbles and thickens slightly, about 1 minute. Remove from heat; stir in lemon zest and juice, basil, and remaining 1/4 tsp. salt until combined. Pour sauce over chicken; serve alongside peas.
Nutrition Facts
Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 355, Fat, total (g): 19, sat. fat (g): 8, carb. (g): 10, fiber (g): 3, sugar (g): 6, pro. (g): 30, sodium (mg): 664, calcium (mg): 77, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.
