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Chicken with Sugar Snap Peas & Spring Herbs

http://www.eatingwell.com/recipes/chicken_with_sugar_snap_peas_spring_herbs.html

From EatingWell:  April/May 2006, EatingWell for a Healthy Heart Cookbook (2008)

Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans, but is especially delicious with them—if you have extras, try them on a salad.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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. 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.
  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.

Nutrition

Per serving : 248 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 63 mg Cholesterol; 19 g Carbohydrates; 29 g Protein; 7 g Fiber; 605 mg Sodium; 603 mg Potassium

1 Carbohydrate Serving

Exchanges: 4 very lean meat, 2 vegetable, 1 fat

Tips & Notes