Apricot-Glazed Chicken with Spring Vegetables
Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil.
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Cooking tools:
- Nonstick skillet
- Cutting board
- Chef's knife
- Plate
- Measuring spoon
- Measuring cup
- Spoon
- Tongs
- Microplane
- Salt and pepper shakers
Ingredients
- 1 1/2 pounds skinless, boneless chicken breasts (about 4)
- Kosher salt
- 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
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