Chicken with Sugar Snap Peas & Spring Herbs
"Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans, but is especially delicious with them—if you have extras, try them on a salad...."
INGREDIENTS
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1 cup reduced-sodium chicken broth
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1 teaspoon Dijon mustard
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1/2 teaspoon salt
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Freshly ground pepper to taste
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2 teaspoons plus 1 tablespoon flour, divided
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1 pound thin-sliced chicken breast cutlets
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1 tablespoon extra-virgin olive oil
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8 ounces sugar snap peas, cut in half (2 cups)
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1 14-ounce can quartered artichoke hearts, rinsed
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1/4 cup sprouted beans, (see Note), optional
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3 tablespoons minced fresh herbs, such as chives, tarragon or dill
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2 teaspoons champagne vinegar, or white-wine vinegar
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