Food Network: Chicken with Sugar Snap Peas & Spring Herbs

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.