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Apricot-Glazed Chicken with Spring Vegetables
Ingredients
  • 1 ½ 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 ½-inch pieces
  • 1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
  • 12 ounces snow peas, trimmed (about 2 ½ 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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