Chicken With Sugar Snap Peas & Spring Herbs

• 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

1. 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).
2. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
3. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour.
4. 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.
5. Increase heat to high; stir the broth mixture and add to the skillet along with snap peas, artichoke hearts and sprouted beans.
6. 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.
7. 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.
8. Enjoy!

chicken broth, mustard, salt, fresh ground pepper, flour, chicken, extra virgin olive oil, sugar snap peas, quartered artichoke hearts, beans, fresh herbs, champagne vinegar

Taken from www.food.com/recipe/chicken-with-sugar-snap-peas-spring-herbs-297820 (may not work)