Chicken With Sugar Snap Peas & Spring Herbs Recipe

Name: Chicken With Sugar Snap Peas & Spring Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 white wine vinegar

Servings: persons

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 white wine vinegar

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!

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup reduced-sodium chicken broth, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, fresh ground pepper, to taste, and more.

Yes, Chicken With Sugar Snap Peas & Spring Herbs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Sugar Snap Peas & Spring Herbs

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