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Ingredients

• 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

Description

Quick-cooking Chicken Cutlets Are Paired With An Elegant But Easy Light Sauce Of Sugar Snap Peas And Artichoke Hearts. This Dish Can Be Made Without The Sprouted Beans, But Is Especially Delicious With Them--if You Have Extras, Try Them On A Salad.

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