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Chicken with Sugar Snap Peas and Spring Herbs
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 cup reduced sodium chicken broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 2 teaspoons flour
- 1 pound thin-sliced chicken breast cutlets
- 1 tablespoon flour
- 1 tablespoon extra-virgin olive oil
- 8 ounces sugar snap peas, cut in half
- 1 (14 ounce) can quartered artichoke hearts, rinsed
- 1/4 cup sprouted beans (see Ingredient note) (optional)
- 3 tablespoons minced fresh herbs, such as chives, tarragon or dill
- 2 teaspoons champagne or white wine vinegar
Nutrition Info
Per Serving
- Calories: 286 kcal
- Carbohydrates: 19 g
- Dietary Fiber: 5 g
- Fat: 10 g
- Protein: 28 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
- 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.
Yield: 4 servings
3. Still Hungry?
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.
Notes:
Ingredient 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). 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.
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Delicious
sbruckst - February 28, 2008 06:46:34 AM PSTA bit time consuming to make, but I thought it was worth it. It is best when served immediately, because otherwise the sugar snap peas turn a dull green color. (my husband came home late and thought it was delicious...it just didn\'t look as good to me as when it was fresh) Not necessary to buy the fresh herbs, next time I will just sprinkle on some dried dill.
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took to long to make
pnedza - June 23, 2008 11:51:00 AM PSTIt took some time to make and it was very good but not if you have a uneasy stomach, the sauce and all the veggies makes for a uncomfortable evening.
0 of 1 found this review helpful.
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