What a lovely, light dish to celebrate the season’s early vegetables and herbs! Put it on your menu this month, and plan to serve on a bed of fluffy rice with a salad of spring greens. Yum!
- 1 cup reduced-sodium chicken broth
- 1 tsp Dijon mustard
- 1/2 tsp salt
- Freshly ground pepper to taste
- 2 tsp plus 1 tbsp flour, divided
- 1 lb thin-sliced chicken breast cutlets
- 1 tbsp extra-virgin olive oil
- 8 oz sugar snap peas or snow peas, cut in half (2 cups)
- 1 14-oz can quartered artichoke hearts, rinsed
- 3 tbsp minced fresh herbs, such as chives, tarragon or dill
- 2 tsp champagne vinegar, or white-wine vinegar
- Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
- Sprinkle both sides of the chicken with the remaining 1 tbsp 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 to a plate and 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 with the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.
Note: Sugar snap peas and snow peas are very low in saturated fat, cholesterol and sodium. They are also a good source of riboflavin, Vitamin B6, Pantothenic Acid, magnesium, phosphorus and potassium, and a very good source of dietary fiber, Vitamin A, Vitamin C, Vitamin K, thiamin, folate, iron and manganese.
What’s your favorite recipe featuring spring vegetables and/or herbs?