Comida Kraft
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  • Chicken with Sugar Snap Peas & Spring Herbs

Chicken with Sugar Snap Peas & Spring Herbs

 Keka77
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
1
hr.
10
min.
Servings

4 servings

What You Need

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Make It

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  • 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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