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.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2006
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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). Eat raw in salads or add to cooked dishes; they're an excellent source of fiber and protein. Look for them in the produce section near other sprouts.

Nutrition Facts

250.4 calories; protein 28.4g 57% DV; carbohydrates 19.8g 6% DV; exchange other carbs 1.5; dietary fiber 10g 40% DV; sugars 3.2g; fat 6.5g 10% DV; saturated fat 1.3g 7% DV; cholesterol 62.7mg 21% DV; vitamin a iu 627.1IU 13% DV; vitamin c 18.9mg 32% DV; folate 95.4mcg 24% DV; calcium 74.6mg 8% DV; iron 2.3mg 13% DV; magnesium 64.8mg 23% DV; potassium 537.4mg 15% DV; sodium 570.7mg 23% DV; thiamin 0.1mg 12% DV.

Reviews (18)

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18 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/12/2017
This was a hit. I was a little nervous while cooking how it was going to come out. My husband and I loved it he went back for another plate. I agree with some others that the chicken needs to be cooked longer probably 4 mins on each side. Also if you are using canned artichoke hearts you need to rinse them well. I used chives as the herb (I don't like tarragon at all) and the wine vinegar. I served with perogies. This will be a regular on our dining list. Read More
Rating: 4 stars
05/04/2014
One point be sure to use Champagne vinegar and if not then white WINE vinegar do NOT use white vinegar as it can not be substituted for Champagne vinegar. I used dill and chives for the fresh herbs and it was absolutely delicious! Pros: Delicious!! Read More
Rating: 4 stars
04/15/2014
Delicious!! Great dish!! I deleted the Sprouted Beans and added more sugar snap peas. Chicken was moist and sauce was rich with flavor. It's a keeper!! Read More
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Rating: 4 stars
02/21/2014
Followed the recipe to a tee. Even found the sprouted beans at my local Publix. Delicious and Fresh very much a springtime dish. Delicious and simple to make! Highly recommend! Read More
Rating: 4 stars
04/08/2013
Tasty! I added squash instead of artichokes and everyone loved it! Next time I'll make a bit more broth because a lot of it was soaked into the chicken and we like to use some of the broth as gravy for the mashed potatoes. Read More
Rating: 4 stars
02/27/2013
Delicious This was delicious! I used dried dill for the spice and added fresh garlic and mushrooms and served it with fresh string beans instead of the snap peas. I didn't add the vinegar at the end..Rave reviews from the family!!:) Pros: Easy and Satisfying Read More
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Rating: 1 stars
08/23/2012
Really disappointed in this dish. Photo on web looked so inviting. Used tarragon and chives as the herbs. The tarragon gave the dish a licorice taste that did not suit the artichokes. One of the worst recipes I have tried. Cons: Bad tasting. Read More
Rating: 4 stars
08/19/2012
Delish! This was so good and very easy. I used regular mustard instead of dijon skipped the vinegar doubled the chicken broth to have more sauce and added a bit more flour to thicken. My husband and I loved it! Will definitely make this again! Read More
Rating: 4 stars
06/27/2012
Tasty!! We loved this! Easy to make (maybe takes a little more than 2 minutes per side on the chicken) and a really hearty healthy meal. I did not find the artichokes over powering as others had mentioned. Just be sure to rinse them as the recipe says. I added some scallion and used green onions as my fresh herb at the end - so good! Pros: Easy tasty healthy Read More
Rating: 5 stars
03/19/2012
Absolutely delicious! Quick easy weeknight meal. Made this tonight and steamed some carrots and green beans along side. I used mushrooms in the sauce instead of artichokes and served with mashed potatoes. Very good! Read More
Rating: 3 stars
10/30/2011
I didn't like this recipe the snap peas ended up bitter. I used dill as the herb and it was way overpowering. Hope others have better luck! Read More
Rating: 3 stars
10/29/2011
We liked this very much. Used snow peas and chopped chives with the artichoke hearts skipped the vinegar at the end. Did need to cook both chicken and sauce longer than indicated. Served with rice pilaf to sop up the sauce. (Made all sauce for 2) Will definately make again. Might be good with mushrooms too. Read More
Rating: 4 stars
10/29/2011
Easy worth the effort I added 1/4 cup red bell pepper and used raw beans since I couldn't find sprouted beans. Quantity serves 3 as is but served with a wild rice mix couscous or polenta to serve 4 or more. Pros: delicious healthy versatile fresh herbs YUM! Cons: I added one more color: red bell pepper Pretty! Read More
Rating: 3 stars
10/29/2011
Disappointing I was disappointed by this recipe for a few reasons. 1) The cooking time for the chicken was off. The recipe recommends cooking for 2 minutes per side then just an additional 1-2 minutes with the sauce. I found it needed more like 4 minutes per side then another 5 in the sauce. Maybe the cutlets I used were too thick? The chicken ended up being quite nice though. 2) The canned artichokes were so overpowering that the rest of the sauce tasted canned as well. The freshness of the sugar snap peas and the herbs was totally lost. Pros: Healthy Cons: Doesn't taste fresh Read More
Rating: 5 stars
10/29/2011
Great weeknight dinner We loved this. I used chives dill and thyme and served it with rosted potatoes and peppers. I did skip the vinegar. I don't think it needs it with the artichoke hearts. Would make again! Next time I will probably add a shallot. Pros: easy fresh tasty Read More
Rating: 3 stars
10/29/2011
Disappointing Like another reviewer said the artichokes were very overpowering. Although the chicken turned out tasty the peas were not. Also the entire time was about 15 minutes longer than the recipe indicated. If I decided to make this again I will substitute the artichokes for something else (not sure what though). Pros: Was very easy to make. Cons: Took longer than indicated. Read More
Rating: 4 stars
10/29/2011
Easy Peas-y I thought this was good fast easy. The artichoke hearts were way too briny and I would omit (or boil fresh ones myself) next time. Pros: This recipe got my family to eat their greens- yay! Cons: Artichoke hearts derailed things a bit. Read More
Rating: 5 stars
10/29/2011
Delish! I almost didn't make this since some of the reviews were below average. I thought it was perfect!!! I could not find the sprouted beans and I LOVED the artichokes in this! I'm a huge artichoke lover though. I used white wine vinegar and I have to admit I completely forgot to add the fresh herbs at the end. I had tarragon and chives sitting on my cutting board sadly not used:-( Tasted great anyway though and can't wait to make again with the herbs!! Read More