Chicken with Sugar Snap Peas & Spring Herbs

248 calories; 6 g fat ( 1 g sat , 4 g mono ); 63 mg cholesterol; 19 g carbohydrates; 29 g protein; 7 g fiber; 605 mg sodium; 603 mg potassium.
Photo by Stephanie M.
Adapted from eatingwell.com

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from eatingwell.com

Ingredients

  • 1

    cup reduced-sodium chicken broth

  • 1

    teaspoon Dijon mustard

  • 1/2

    teaspoon salt

  • Freshly ground pepper to taste

  • 2

    teaspoons plus 1 tablespoon flour, divided

  • 1

    pound thin-sliced chicken breast cutlets

  • 1

    tablespoon extra-virgin olive oil

  • 8

    ounces sugar snap peas, cut in half (2 cups)

  • 1

    14-ounce can quartered artichoke hearts, rinsed

  • 1/4

    cup sprouted beans, optional

  • 3

    tablespoons minced fresh herbs, such as chives, tarragon or dill

  • 2

    teaspoons champagne vinegar, or white-wine vinegar

Directions

Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. 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. Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes. 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.

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