Chicken with Sugar Snap Peas & Spring Herbs

Rating: 3.83 stars
18 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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

Gallery

Recipe Summary

total:
35 mins
Servings:
4
Nutrition Profile:
Low-Calorie
High Fiber
Dairy-Free
Healthy Aging
Healthy Immunity
Nutrition Info
Advertisement

Ingredients

Directions

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

    Advertisement

  • 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

Per Serving:
250 calories; protein 28.4g; carbohydrates 19.8g; dietary fiber 10g; sugars 3.2g; fat 6.5g; saturated fat 1.3g; cholesterol 62.7mg; vitamin a iu 627.1IU; vitamin c 18.9mg; folate 95.4mcg; calcium 74.6mg; iron 2.3mg; magnesium 64.8mg; potassium 537.4mg; sodium 570.7mg; thiamin 0.1mg.
Exchanges:

4 lean meat, 2 vegetable, 1 fat
Advertisement

Reviews (11)

Read More Reviews
18 Ratings
  • 5 star values: 4
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
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
TheGiantPeach
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
sstuart
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
Advertisement
EatingWell User
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
EatingWell User
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
EatingWell User
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
Advertisement
docbeall
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
EatingWell User
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
EatingWell User
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
More Reviews
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/04/2021