Ingredients

• 1 cup reduced-sodium chicken broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 teaspoons 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 c quartered artichoke hearts, rinsed
• 1/4 cup sprouted beans, (see Note), optional
• 3 tablespoon minced fresh herbs, such as chives, tarragon or dill
• 2 teaspoons champagne vinegar, or white-wine vinegar

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Cooking Directions

Step 1

Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.

Step 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.

Step 3

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.

Step 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.