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Chicken with Sugar Snap Peas & Spring Herbs

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

Your rating: None Average: 3.5 (142 votes)

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.



READER'S COMMENT:
"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...
Chicken with Sugar Snap Peas & Spring Herbs Recipe

19 Reviews for Chicken with Sugar Snap Peas & Spring Herbs

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!

Delicious!!
Comments
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!

Delicious!!
Comments
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!!

Comments
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!!

Comments
02/21/2014
Anonymous

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!

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