Apricot Glazed Chicken with Spring Vegetables
Ingredients
- 1 1/2 pounds skinless, boneless chicken breasts (about 4)
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 4 carrots, cut into 1/2-inch pieces
- 1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
- 12 ounces snow peas, trimmed (about 2 1/2 cups)
- 3 tablespoons apricot preserves
- 4 teaspoons dijon mustard
- 4 scallions, chopped
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon finely grated lemon zest
Instructions
Apricot-Glazed Chicken with Spring Vegetables serves 4 original recipe by Food Network.
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