Ingredients:

• 3  cups  julienne-cut trimmed sugar snap peas (about 1 pound)
• 2  cups  (1-inch) slices asparagus (about 1 pound)
• 6  (6-ounce) skinless, boneless chicken breast halves
• 3/4  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground black pepper
• Cooking spray
• 1  cup  fat-free, less-sodium chicken broth
• 1/3  cup  dry white wine
• 1  tablespoon  butter
• 1  tablespoon  chopped fresh mint
• 2 1/2  tablespoons  extra-virgin olive oil
• 1  teaspoon  grated lemon rind
• 1 1/2  tablespoons  fresh lemon juice
• 6  lemon wedges

Preparation

1. Steam peas and asparagus, covered, 4 minutes or until crisp-tender. Rinse pea mixture with cold water; drain. Chill.

2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 breast halves to pan; sauté 2 minutes on each side or until done. Repeat procedure twice with remaining chicken. Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; stir in butter.

3. Combine remaining 1/4 teaspoon salt, mint, oil, rind, and juice, stirring well with a whisk. Drizzle oil mixture over pea mixture; toss gently to coat. Serve pea mixture with chicken and sauce. Garnish with lemon wedges.