Food Network: Chicken with Sugar Snap Peas & Spring Herbs

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Chicken with Sugar Snap Peas & Spring Herbs
Recipe courtesy 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 (see Ingredient note)
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 and2 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.

Increase heat to high; stir the broth mixture and add to the skillet along with
snap peas, artichoke hearts and sprouted beans. 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.

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.

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). Eat raw in
salads or add to cooked dishes; they're an excellent source of fiber and protein.
Look for them in the produce section near other sprouts.