Quick-cooking chicken cutlets are paired with an easy light sauce.
2. Sprinkle the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken, until golden brown, 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 and artichoke hearts. Bring to a simmer, stirring constantly. Reduce heat, simmer gently and cook until the snap peas are tender-crisp, 3 to 5 minutes.
4. Return the chicken to the pan, with the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.
Nutritional Notes: per serving: calories 240; fat 6.5g (sat 1.1g, mono 3.4g, poly 1g); iron 2.5mg; cholesterol 72.5mg; calcium 36mg; carbohydrate 15.7g; sodium 522mg; protein 29g; fiber 1.5g
Nutrition bonus: Vitamin C (25% daily value), Vitamin A (10% dv), Calcium (4% dv), Iron (15% dv).