Chicken with Sugar Snap Peas & Spring Herbs
"Quick-cooking chicken cutlets are paired with an elegant but easy light sauce. This dish can be made without the sprouted beans, but is especially delicious with them. Make it a meal: serve over pan-seared rounds of prepared, store-bought polenta and open a bottle of sauvignon blanc...."
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
•
Tip: 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
Comments & Reviews
Just A Pinch Sweepstakes