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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

Eating Well