Chicken with Sugar Snap Peas & Spring Herbs

Prep Time:	35 minutes
Ready in:	35 minutes
Yield:	4 servings
Ease of Prep:	Easy

Recipe Ingredients
	1 cup reduced-sodium chicken broth
	1 teaspoon Dijon mustard
	1/2 teaspoon salt
	Freshly ground pepper to taste
	2 teaspoons plus 1 tablespoon flour , divided
	1 pound thin-sliced chicken breast cutlets
	1 tablespoon extra-virgin olive oil
	8 ounces sugar snap peas , cut in half (2 cups)
	1 14-ounce can quartered artichoke hearts , rinsed
	1/4 cup sprouted beans , optional (see Ingredient note)
	3 tablespoons minced fresh herbs , such as chives, tarragon or dill
	2 teaspoons champagne vinegar or white-wine vinegar

Recipe Directions

1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2. 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.
3. 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.
4. 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.

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.
Health Advantages: healthy weight, heart healthy, high potassium, low sat fat, high fiber, low carb, low calorie.

Nutrition Information
Servings Per Recipe: 4
	Amount Per serving
	Calories:	248 cal					Carbohydrate Servings:	1
	Carbohydrates:	19 g		Dietary Fiber:	7 g		Cholesterol:	63 mg
	Fat:	6 g		Sodium:	605 mg		Saturated Fat:	1 g
	Protein:	29 g		Potassium:	603 mg		Monounsaturated Fat:	4 g
	Nutrition Bonus:	Vitamin C (35% daily value), Magnesium (20% dv), Potassium (17% dv), Iron (15% dv).
	Exchanges:	4 very lean meat, 2 vegetable, 1 fat