I'm back with another weeknight dinner that's good for your wallet, your waistline, and your crammed schedule! Is it just an American thing, or do people everywhere find that they have no time (or energy) to cook dinner at the end of a busy day?
I know I have that problem, and many of you do too I'm sure, so I'm trying to collect recipes that are so easy and cheap, it's a delight to make them! Remember, pushing through the tired and putting in that little bit of extra effort will lead to a reward of yummy, healthy food! :)
I like this recipe because it's a comforting chicken-in-sauce dish, without being heavy on the fat. Herbs and snap peas give it a great freshness. Round out the meal with some rice pilaf!
Chicken with Sugar Snap Peas and Spring Herbs
Prep Time: 15 min. Cook Time: 20 min. Difficulty: Easy
Makes 4 servings
Recipe by Eating Well
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, rinsed
1/4 cup sprouted beans (see Note), optional
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 and 2 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. Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 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.
Note: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted—they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking). Eat raw in salads or add to cooked dishes; they're an excellent source of fiber and protein. Look for them in the produce section near other sprouts (or sprout them yourself!).