| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Beans/peas/, Eat-lf mail, Low fat |
4 |
servings |
INGREDIENTS
| 3 |
ts |
Olive Oil |
| 3/4 |
lb |
Sugar Snap Peas; Trimmed Of Stem Ends And Strings |
| 1/3 |
c |
All-Purpose Flour |
| 1 |
lb |
Skinless Boneless Chicken Breasts; Trimmed Of Fat |
|
|
Salt And Pepper; To Taste |
| 14 1/2 |
oz |
Nonfat Chicken Broth |
| 3 |
|
Cloves Garlic; Minced |
| 1/4 |
c |
Finely Chopped Fresh Parsley |
| 1 |
tb |
Fresh Lemon Juice |
| 1 |
tb |
Freshly Grated Lemon Zest |
INSTRUCTIONS
In a large nonstick skillet, heat 1 tsp oil over high heat. Add peas and
stir fry until bright green, 2 - 3 min. Set aside in a large bowl.
Place flour in a shallow pan. Cut chicken into 1 x 2" strips, season with
salt and pepper and dredge in flour, shaking off excess. (Discard any
leftover flour.)
In the same skillet, heat remaining 2 tsp oil over high heat until very
hot. Add chicken and cook, stirring, until lighlty browned and opaque in
the center, about 4 min. Transfer chicken to bowl with peas.
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. Cook
until heated through. Add parsley, lemon juice and lemon zest. Adjust
seasoning with salt and pepper and serve.
This was **excellent**!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
Recipe by: Eating Well, May/June, 1998
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on May 25,
1999, converted by MM_Buster v2.0l.
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