Chicken With Sugar Snap Peas Spring Herbs
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 cup sprouted beans, (see Note), optional
- 1 pound thin-sliced chicken breast cutlets
- 3 tablespoons minced fresh herbs, such as chives, tarragon or dill
- 1 14-ounce can quartered artichoke hearts, rinsed
- 2 teaspoons champagne vinegar, or white-wine vinegar
- 1 cup reduced-sodium chicken broth
- Freshly ground pepper to taste
- 8 ounces sugar snap peas, cut in half (2 cups)
- 1 teaspoon Dijon mustard
- 2 teaspoons plus 1 tablespoon flour, divided
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