Chicken with Snap Peas

I hope everyone had a wonderful Thanksgiving.

We spent a few days in Charleston, South Carolina.

It was absolutely beautiful.

No turkey dinner but.....

we had great food, awesome weather and lots of fun things to do!

Now that we have returned I really need to try

and get back to a regular blogging schedule.

Made this recipe back in September but I

used green beans.

This time I went for the real thing!

Chicken with Snap Peas.

The flavor is not robust but very delightful.

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,

divided1 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

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.

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 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.

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.