Skillet Chicken and Spring Vegetables

Ingredients

• 4 boneless
• skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• 3 tbsp. cold unsalted butter
• 1 large shallot
• 13 c. dry white wine
• 1 1/2 c. snow peas
• 1 1/2 c. sugar snap peas
• 1 1/2 c. sliced asparagus spears
• 1 clove garlic
• 1 tbsp. chopped fresh tarragon
• 2 tsp. lemon zest

Instructions

1. Season chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat.
3. Add chicken and cook until deep golden brown, 4 to 6 minutes.
4. Turn, reduce heat to medium, and cook until the internal temperature reaches 165 degrees F, 6 to 8 minutes.
5. Remove to a plate.
6. Increase heat to medium-high.
7. Add shallot to skillet and cook until softened, about 1 minute.
8. Stir in wine and cook, scraping brown bits from bottom of skillet, until reduced by three-quarters, 1 to 2 minutes.
9. Stir in both peas and asparagus and saute until just tender, 2 to 4 minutes.
10. Stir in garlic and cook until fragrant, about 1 minute.
11. Fold in tarragon and remaining 2 tablespoons butter.
12. Season with salt and pepper.
13. Serve sprinkled with lemon zest.