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Chicken with Sugar Snap Peas & Spring Herbs

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  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
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
Part of These Recipe Collections Find Similar Recipes »
 Quick, Boneless Spring Chicken
Nutrition Facts per Serving
Yield:   4 servings
Calories: 248
Fat. Total: 6g
Protein: 29g
Carbohydrates, Total: 19g
Fat, Saturated: 1g
Fiber: 7g
Cholesterol: 63mg
Sodium: 605mg
% Cal. from Fat: 22%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
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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