Chicken roasted with spring vegetables in an apricot glaze

Ingredients:

• 0.7 kg boneless, skinless chicken breasts (about 4 pcs.)
• 1 tbsp. l. olive oil
• 2 tbsp (30 g) butter
• 4 carrots, cut into 1cm pieces.
• 1 bunch asparagus (about 0.5 kg), cut into 5 cm pieces, ends trimmed
• 350 g snow peas, pods trimmed (about 2.5 cups)
• 3 tbsp. l. apricot jam
• 4 tsp Dijon mustard
• 4 green onions, chopped
• 1 tbsp chopped fresh tarragon
• 1 teaspoon finely grated lemon zest

Preparation:

1. Cut each chicken breast into 4 or 5 large pieces; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Pour in the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Transfer to a plate.
2. Add 1 tablespoon (15 g) of butter to the skillet and reduce heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Then remove the lid and increase heat to medium-high. Cook until the water evaporates, 1 minute.
3. Reduce heat to medium and melt the remaining 1 tablespoon (15 g) butter in the skillet. Add the asparagus, peas, and 1/4 teaspoon salt. Cover and simmer until the vegetables are crisp-tender, about 3 minutes.
4. Return the chicken to the pan, adding the apricot jam, mustard, green onions, tarragon, and lemon zest. Cook, stirring, until the jam has melted and the chicken and vegetables are coated in a sticky glaze; season with salt and pepper to taste.