Ingredients

• 1 pound boneless, skinless chicken breasts, trimmed of fat
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1/3 cup all-purpose flour
• 3 teaspoons extra-virgin olive oil, divided
• 12 ounces sugar snap peas, or snow peas (4 cups), trimmed of stem ends and strings
• 1 14-ounce c reduced-sodium chicken broth
• 3 cloves garlic, minced
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon freshly grated lemon zest
• 1 tablespoon lemon juice

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Cooking Directions

Step 1

Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)

Step 2

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.

Step 3

Add the remaining 2 teaspoons oil to the pan and heat on medium-high until shimmering. Add chicken and cook, stirring, until lightly browned and opaque in the center, 4 to 5 minutes. Transfer the chicken to the bowl with the peas.

Step 4

Add broth and garlic to the pan; cook until reduced to 1 cup, 6 to 8 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.