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Chicken with Sugar Snap Peas and Spring Herbs Recipe

   
 

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      Chicken with Sugar Snap Peas and Spring Herbs

Category   Entrees - Maindishes
Sub Category   None

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

Instructions
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.
Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 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


Originally Submitted
11/10/2010





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