Chicken with Sugar Snap Peas & Spring Herbs

Chicken with Sugar Snap Peas & Spring Herbs

17 Reviews
From: EatingWell Magazine April/May 2006

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.

Ingredients 4 servings

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  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 2 teaspoons plus 1 tablespoon 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 can quartered artichoke hearts, rinsed
  • 1/4 cup sprouted beans, (see Note), optional
  • 3 tablespoons minced fresh herbs, such as chives, tarragon or dill
  • 2 teaspoons champagne vinegar, or white-wine vinegar


  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 250 calories; 7 g fat(1 g sat); 10 g fiber; 20 g carbohydrates; 28 g protein; 95 mcg folate; 63 mg cholesterol; 3 g sugars; 627 IU vitamin A; 19 mg vitamin C; 75 mg calcium; 2 mg iron; 571 mg sodium; 537 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 4 lean meat, 2 vegetable, 1 fat

Reviews 17

May 04, 2014
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By: docbeall
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!!
April 15, 2014
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By: Terri
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!!
February 21, 2014
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By: EatingWell User
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!
April 08, 2013
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By: EatingWell User
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.
February 27, 2013
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By: EatingWell User
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
August 22, 2012
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By: EatingWell User
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.
August 19, 2012
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By: EatingWell User
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!
June 27, 2012
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By: EatingWell User
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
March 19, 2012
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By: EatingWell User
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!