Ingredients
- 4 chicken breasts (boneless, skinless, pounded 1/4-inch thick)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 lemons
- 2 tablespoons olive oil
- 1/2 pound asparagus (woody ends removed, sliced into 1/2-inch pieces)
- 1/2 cup fresh peas (shelled and blanched)
- 2 bunches ramps (root ends trimmed and chopped)
- 1/4 cup white wine
- 1/2 cup chicken stock
- 1/4 cup parsley, chopped
- 1/4 cup chives, chopped
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
Directions
Season the chicken on both sides with salt and pepper . Heat a sauté pan over medium high heat. add the olive oil and cook chicken, about 6 - 8 minutes, until lightly browned and cooked through. Transfer to a platter.
Use a pairing knife, cut off the top and bottom of the lemons, then cut down the sides, exposing the flesh all around. Over a medium bowl, cut out each segment of lemon by slicing between the pith. Squeeze the excess lemon juice from the flesh of the lemon into the bowl and discard the flesh. Set aside.
Heat a large saute pan over medium high heat, add 2 tablespoons of olive oil. Add the asparagus, and peas and saute until almost tender, about 5 minutes. Add the ramps and cook for an additional 4 minutes, season with salt and pepper.
Deglaze the pan with the white wine and stir in the chicken stock, lemon segments and juice. Season with salt and pepper and add half of the parsley and chives, and swirl in the butter to finish the sauce.
Top the chicken with the spring vegetable sauce and garnish with the additional parsley and chives. Serve immediately.