Spring Herb Chicken with Snap Peas

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

Instructions

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.

Cindy Gershen About Cindy Gershen

Cindy Gershen (Founder & Vice Chair)
Cindy Gershen is a well-known and respected advocate for healthy living. Cindy opened the Sunrise Cafe & Bakery in 1981, serving comfort food 'like Mom used to make." The cafe quickly outgrew its location and Cindy opened the Sunrise Bistro as a full service sit-down restaurant to compliment the successful cafe. Sunrise is about giving the customer what they want, from healthy and wholesome menu options to smart recipes without added sugar and salt. After having a stroke in 2001, Cindy lost and has kept off over 90 pounds. She is passionate about sharing the lessons of healthy diet and exercise she has learned and condenses that information into simple, practical solutions that people can use everyday. She often speaks and demonstrates cooking with local businesses and organizations to share her tips for healthy eating and its effects on productivity in the workplace and school environment. Cindy spearheaded the Walnut Creek Wellness City Challenge in 2005. Cindy Gershen is married to Dr Lance Gershen and together have 8 children and presently 9 grandchildren and 2 on the way.