Chicken with Snap Peas

I cook a lot of fish, chicken and pasta since I don't eat red meat. Because of this I am always looking for new chicken recipes to spice things up and add variety to our meals.

This week I made a new dish called Chicken with Snap Peas.

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,

3 tablespoons minced fresh herbs, such as chives, tarragon or dill

2 teaspoons champagne vinegar or white-wine vinegar

1. Whisk broth, mustard, salt, pepper and2 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. Increase heat to high; stir the broth mixture and add to the skillet along with snap peas, artichoke hearts.

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.

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.

I did not have Snap Peas so I used Green Beans .

I really enjoyed the flavor of this chicken.

It was a little spicy and creamy!