Sugar Snap Pea Sauté With Free-Range Chicken Breasts

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1 1/2 pounds sugar snap peas, trimmed

4 (4-ounce) skinless, boneless, free-range, organic chicken breast halves

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1/2 cup thinly sliced shallots

1 tablespoon extra-virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon grated lemon zest

3 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh tarragon

1/2 teaspoon chopped fresh thyme

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