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
• ⅓ c. dry white wine
• 1½ c. snow peas
• 1½ c. sugar snap peas
• 1½ c. sliced asparagus spears
• 1 clove garlic
• 1 tbsp. chopped fresh tarragon
• 2 tsp. lemon zest

Directions

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