What you will need:
- 1 lb thin-sliced chicken breast cutlets
- 1 14 oz can quartered artichoke hearts, rinsed
- 8 oz sugar snap peas, cut in half (2 cups)
- 1 cup reduced-sodium chicken broth
- 1/4 cup sprouted beans (optional)
- 3 tbsp minced fresh herbs, such as chives, tarragon or dill
- 2 tsp plus 1 tbsp flour, divided
- 2 tsp champagne vinegar or white-wine vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 1/2 tsp salt
- freshly ground pepper to taste
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.