Chicken Piccata SautÉed Sugar Snap Peas Baby Carrots Recipes

CARROTS WITH SUGAR SNAP PEAS

Steps:

• In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender. , Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.

GLAZED CARROTS AND SUGAR SNAP PEAS

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas; cover and cook 2 minutes longer. Drain., In a small bowl, whisk the cornstarch, salt, pepper and broth until smooth. Add to vegetables with the butter. Bring to a boil over medium heat; cook and stir for 2-3 minutes or until glaze is slightly thickened.,

CHICKEN AND SUGAR SNAP PEA SAUTE

Steps:

• In a nonstick skillet, heat 1/3 of oil over high heat.
• Add peas and stir fry until bright green, 2-3 minutes.
• Remove from pan and set aside in bowl.
• Place flour in shallow pan.
• Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
• Discard leftover flour.
• In same skillet, heat remaining oil over high heat.
• Add chicken and cook, stirring, until lightly browned, about 4 minutes.
• Transfer chicken to bowl with peas.
• Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
• Reduce heat to medium and return chicken and peas to skillet.
• Cook until just heated through.
• Add parsley, juice and zest.
• Adjust seasoning with salt and pepper.
• Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
• Any of your favorite veggies would do.
• This also goes well with rice.

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

SAUTEED SUGAR SNAP PEAS

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

SUGAR SNAP PEA AND CARROT SAUTE

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add sugar snap peas and carrot, saute 3 minutes or until crisp-tender.
• Remove from heat, stir in remaining ingredients.

SKILLET-GLAZED BABY CARROTS AND SUGAR SNAP PEAS

Steps:

• Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)
• Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.

QUICK-BRAISED FRESH CARROTS AND SUGAR SNAP PEAS

Steps:

• Heat butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add carrots and toss well. Spread the carrots out into a single layer and season with salt.
• Add broth and cover, reducing heat to a low simmer. Cook for 5 to 6 minutes, depending on the thickness of your carrots.
• Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.
• Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.
• Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).
• Serve and enjoy!

CHICKEN PICCATA SAUTÉED SUGAR SNAP PEAS & BABY CARROTS

Steps:

• Pound the chicken breasts between two sheets of waxed paper season with salt and pepper. Pour the flour into a pie plate and season with salt and pepper. Dredge the chicken in seasoned flour and shake off excess. Half fill a stockpot with water and bring to a boil. Add the chicken base and stir. Cook the pasta in the seasoned water until al dente. Preheat the oven to 250 degrees F. As the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium-high heat, add 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, use tongs to turn and cook another 3 minutes. Remove and transfer to the oven. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken. Cook on each side for 3 minutes and transfer to the oven. Add the lemon juice, 4 lemon slices, stock (or wine) and capers to the skillet. Bring to boil, scraping up brown bits from the pan. (If you are using wine instead of stock and cooking on a gas range, the sauce may flambé so be careful.) Return the chicken to the pan, add the artichoke hearts and simmer for 5 minutes. Remove chicken to a warmed platter. Add remaining 2 tablespoons butter to the sauce and whisk vigorously. Pour sauce over chicken Remove the strings from the snap peas. Bring a 2 1/2-quart saucepan half-filled with salted water to a boil over medium heat. Add the carrots and cook for 3 minutes. Add the sugar snap peas and cook another 3 minutes. Drain and shock the vegetables in an ice bath to stop the cooking and set the color. Drain and reserve. Melt the butter in a medium skillet over medium heat. Add the drained vegetables and sauté for 2 to 3 minutes or until crisp-tender. Season to taste with salt and pepper.