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.
Chicken with Sugar Snap Peas & Spring Herbs
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.
19 Reviews for Chicken with Sugar Snap Peas & Spring Herbs
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!! :)
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.
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!
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!