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Sandi’s Kitchen – CHICKEN WITH SUGAR SNAP PEAS & SPRING HERBS

By Natalie Fasham

INGREDIENTS:

  • 1 CUP OF CHICKEN BROTH
  • 1 TEASPOON OF DIJON MUSTARD
  • 1/2 TEASPOON SALT
  • FRESHLY GROUND PEPPER TO TASTE
  • 2 TEASPOONS & 1 TABLESPOON FLOUR
  • 1KG THINLY SLICED CHICKEN BREAST FILLETS
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 2 CUPS SUGAR SNAP PEAS CUT IN HALF
  • 3 TABLESPOONS FRESH HERBS ( CHIVES, TARRAGON OR DILL)
  • 2 TEASPOONS OF WHITE WINE VINEGAR
  • 1 CAN OF QUARTERED ARTICHOKE HEARTS RINSED

1/      WISK BROTH, MUSTARD, SALT, PEPPER & 2 TEASPOONS OF FLOUR IN A SMALL BOWL UNTIL SMOOTH.

2/      SPRINKLE BOTH SIDES OF THE CHICKEN WITH THE REMAINING FLOUR. HEAT OIL IN A LARGE NON STICK PAN OVER MEDIUM HEAT. COOK CHICKEN IN 2 BATCHES UNTIL GOLDEN. TRANSFER TO PLATE, KEEP WARM

3/ STIR THE BROTH MIXTURE & ADD TO THE PAN ALONG WITH SNAP PEAS, ARTICHOKE HEARTS. BRING TO SIMMER, STIRRING CONSTANTLY. REDUCE HEAT TO MAINTAIN A GENTLE SIMMER & COOK UNTIL PEAS ARE TENDER CRISP.

4/ RETURN CHICKEN TO THE PAN, NESTLING IT INTO THE VEGETABLES, SIMMER UNTIL HEATED THROUGH. REMOVE FROM HEAT, STIR IN HERBS AND VINEGAR

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