Prep 10 mins
Cook 15 mins
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce. This dish can be made without the sprouted beans, but is especially delicious with them. Make it a meal: serve over pan-seared rounds of prepared, store-bought polenta and open a bottle of sauvignon blanc. Description and recipe from Eating Well magazine
- 1 cup reduced-sodium chicken broth
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon salt
- fresh ground pepper, to taste
- 5 teaspoons flour (2 tsp plus 1 tbsp, divided)
- 1 lb boneless skinless chicken cutlet, thinly sliced
- 1 tablespoon extra virgin olive oil
- 8 ounces sugar snap peas, cut in half (about 2 cups)
- 1 (14 ounce) canquartered artichoke hearts, rinsed
- 1⁄4 cup sprouted beans (see note in directions) (optional)
- 3 tablespoons fresh herbs, minced (chives, tarragon or dill are all fine)
- 2 teaspoons champagne vinegar or 2 teaspoons white wine 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).
- 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 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.
- Increase heat to high; stir the broth mixture and add to the skillet along with snap peas, artichoke hearts and sprouted beans.
- Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, about 3 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.