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FOUR SEASONS BREEZE | MAY 2026 33 If you have any questions, call or text me at (951) 275-7081. Glazed Chicken & Spring Veggies This light, comforting dish celebrates the flavors of spring. It is quick and easy to make for a weeknight dinner, yet fancy enough to serve company. Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time; 40 minutes. Serves 4. • 1 1/2 pounds boneless skinless chicken breasts • Kosher salt and freshly ground black pepper, to taste • 1 Tablespoon extra-virgin olive oil • 2 Tablespoons unsalted butter, divided • 5 carrots (about 1 pound), peeled and cut into1/2-inch coins • 1/2 cup water • 1 pound of asparagus (trim tough ends and discard), cut into 2-inch pieces • 8 to 12 ounces fresh snow peas (2 to 2 ½ cups)* • 3 Tablespoons orange marmalade • 4 teaspoons Dijon mustard • 4 scallions, thinly sliced • 1 Tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon • 1 medium lemon, zested, and the remaining lemon cut into eighths. *Rinse the peas under cold running water for 1 minute to remove dirt and pathogens; then remove the stems and strings by folding the stem over towards the straight side of the snow pea and pulling it along the edge to remove both the stem and string. Repeat with the other end. Here is a video instruction: https://www.youtube. com/watch?v=FUxucAD3X8I INGREDIENTS DIRECTIONS 1. Cut each chicken breast into 4 or 5 equal pieces, each about 4 to 5 ounces. Sprinkle all sides with salt and pepper, set aside. Heat a large (10 to 12-inch) deep skillet over medium-high heat. Add the olive oil. When the oil is hot, add the chicken pieces and cook, turning until all sides are nicely browned, and the chicken is almost cooked through, about 4 to 6 minutes. Transfer to a plate and cover with aluminum foil to keep warm. 2. Add 1 Tablespoon of butter to the skillet and reduce the heat to medium. Add the carrots and water. Cover with a lid and simmer until the carrots are crisp-tender, about 5 to 7 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring until the water disappears, about 1 minute. 3. Reduce the heat to medium. Add the remaining Tablespoon of butter. When melted, add the asparagus, snow peas, and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken and any accumulated juices to the skillet. Add the orange marmalade, mustard, scallions, tarragon, and lemon zest. Toss gently to ensure the marmalade is melted and all ingredients are glazed. Taste and add more salt and pepper if needed. Serve with the cut lemon pieces.

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