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