- 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
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 vinegar.
- Serving: Per serving
- Calories: 248
- Carbohydrates: 19g
- Fat: 6g
- Protein: 29g
- Dietary Fiber: 7g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 63mg
- Potassium: 603mg
- Sodium: 605mg
- Exchanges: 4 very lean meat, 2 vegetable, 1 fat
- Carbohydrate Servings: 1