3 fresh garlic cloves, put through a garlic press (or mashed to a paste on a cutting board using a chef's knife)
3 tablespoons Dijon mustard
2 teaspoons finely grated lemon zest, divided
2 heaping teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
4 boneless, skinless chicken-breast halves
8 ounces sugar-snap peas
2 tablespoons extra-virgin olive oil
1 tablespoon butter
4 large green onions, chopped (white and pale-green portions)
1 1/2 cups fresh peas (start with about 11/4 pounds in-shell peas), or 1 (10-ounce) package frozen peas (thawed)
1 cup fresh pea shoots (if not available, use baby arugula)
1 tablespoon fresh lemon juice
To prepare chicken, combine the mashed garlic with the mustard, 1 teaspoon of the lemon zest, 1 of the heaping teaspoons salt and 1/2 teaspoon of the pepper; set aside. Place each of the chicken breasts between 2 sheets of plastic wrap and pound each with flat side of a meat mallet (or heavy rolling pin) until they are 1/2 inch thick.
Rub chicken all over with mustard mixture.
Grill chicken, turning once, until they are cooked through, which will only take 2 to 3 minutes per side; remove to a clean platter and keep warm.
While chicken is cooking, heat a skillet over medium-high heat and saute the sugar-snap peas in the oil and butter for about 20 seconds. Add the green onions and fresh peas and continue cooking just until peas are warmed through and bright-green, about 30 more seconds. Add the pea shoots (or arugula) and remaining salt, pepper and lemon zest and toss again, then remove from heat. Just before serving, stir in the lemon juice and quickly toss once more.
Serve chicken topped with pea mixture.
Makes 4 servings.