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Chicken with Sugar Snap Peas & Spring Herbs

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Source: © EatingWell Magazine

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Reviews: 2 See Reviews

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Active Time:  35 Minutes
Total Time:  35 Minutes
Yield:  4 servings

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.

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

Chicken with Sugar Snap Peas & Spring Herbs Recipe at Cooking.com

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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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Quick, Boneless Spring Chicken

Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

248

Fat. Total:

Protein:

29g

Carbohydrates, Total:

19g

Fat, Saturated:

Fiber:

Cholesterol:

63mg

Sodium:

605mg

% Cal. from Fat:

22%

Spotlight Recipe Review

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Rating:

by: Lynn, OH

Reviewed: 06/16/2010

Excellent!

My father is not a big chicken fan and he loved it. I used chives and dill from the garden and used breasts instead of cutlets since I had the day off work and had more time.

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