Chicken With Sugar Snap Peas & Spring Herbs - cooking recipe

Ingredients

1 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon salt
fresh ground pepper, to taste
5 teaspoons flour (2 tsp plus 1 tbsp, divided)
1 lb boneless skinless chicken cutlet, thinly sliced
1 tablespoon extra virgin olive oil
8 ounces sugar snap peas, cut in half (about 2 cups)
1 (14 ounce) can quartered artichoke hearts, rinsed
1/4 cup sprouted beans (see note in directions) (optional)
3 tablespoons fresh herbs, minced (chives, tarragon or dill are all fine)
2 teaspoons champagne vinegar or 2 teaspoons white wine vinegar

Preparation

Note: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted-they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking).
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.
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.
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.
Enjoy!