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Chicken with Sugar Snap Peas & Spring Herbs

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr 10 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 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 can (14-ounce) 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
make it
1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.

2. 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.

3. 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.

4. 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.
Notes
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