Apricot-Glazed Chicken with Spring Vegetables | Umami

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