Chicken With Sugar Snap Peas & Spring Herbs

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup reduced-sodium chicken broth
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• fresh ground pepper, to taste
• 5 teaspoons flour (2 tsp plus 1 tbsp, divided)
• 1 lb boneless skinless chicken cutlet, thinly sliced
• 1 tablespoon extra virgin olive oil
• 8 ounces sugar snap peas, cut in half (about 2 cups)
• 1 (14 ounce) can quartered artichoke hearts, rinsed
• 1/4 cup sprouted beans (see note in directions) (optional)
• 3 tablespoons fresh herbs, minced (chives, tarragon or dill are all fine)
• 2 teaspoons champagne vinegar or 2 teaspoons wine vinegar

Recipe

• 1 note: sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted—they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in asian cooking).
• 2 whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
• 3 sprinkle both sides of the chicken with the remaining 1 tablespoon flour.
• 4 heat oil in a large nonstick skillet over medium-high heat. cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. transfer the chicken to a plate; tent with foil to keep warm.
• 5 increase heat to high; stir the broth mixture and add to the skillet along with snap peas, artichoke hearts and sprouted beans.
• 6 bring to a simmer, stirring constantly. reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, about 3 minutes.
• 7 return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. remove from heat; stir in herbs and vinegar.
• 8 enjoy!