Chicken with Spring  Herbs

Quick-cooking chicken cutlets are paired with an easy light sauce. 

  Makes 4 servings
  Prep Time: 35 minutes
  Total Time: 35 minutes
  Ease of Preparation: Easy

Ingredients
  1 cup fat-free, reduced-sodium chicken broth
  1 teaspoon Dijon mustard
  2 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
  3 tablespoons minced fresh herbs, such as chives, tarragon or dill
  2 teaspoons champagne vinegar or white-wine vinegar

Preparation
1. Whisk broth, mustard and 1 tablespoon flour in a small bowl until smooth.

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).