Chicken with Spring Vegetables & Herbs

Winter. I’ve had enough. Unfortunately, we’ve got quite a lot of cold weather left to endure, but that doesn’t mean I can’t pretend spring is here! I’m wearing bright colors, looking for vitamin D where I can (mostly a bottle of vitamins) and packing as many fresh vegetables into my diet as possible – that’s where this recipe for chicken with spring vegetables comes into play.

I love this chicken dish so much. I love all the fresh veggies and the hint of tang from the mustard and most of all? I love how quickly this comes together!

I served the chicken over rice (not included in the calorie count, by the way), but it would be delicious with any grain, or even some mashed or roasted potatoes. The flavors are bright but not too intense, so this dish is very kid friendly – my kids ate it up, except for the artichoke hearts – which I happily claimed from their plates. YUM!

Chicken with Spring Vegetables & Herbs

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1/4 chicken and vegetable mixure with sauce

Gather

1.5 cups 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 cup sliced mushrooms

3 tablespoons minced fresh herbs (I used flat leaf parley and chives)

Step by Step

Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
Sprinkle both sides of the chicken with the remaining 1 tablespoon flour.
Heat oil in a large nonstick skillet over medium-high heat.
Cook the chicken until golden, about 2 minutes per side.
Transfer the chicken to a plate.
Throw the mushrooms in the pan, add a little olive oil if needed.
Saute the mushrooms until they start to brown.
Stir the broth mixture and add to the pan along with snap peas and artichoke hearts.
Bring to a simmer, stirring constantly.
Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes.
Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes.
Remove from heat.
Serve over a grain like quinoa or brown rice, sprinkle with fresh herbs.

Nutrition

WW PP 5; Calories 236; Total Fat 5.8g; Saturated Fat 0.7g; Trans Fat 0.0g; Cholesterol 65mg; Sodium 670mg; Total Carbohydrates 13.0g; Dietary Fiber 4.1g; Sugars 2.9g; Protein 31.5g

http://shrinkingkitchen.com/chicken-with-spring-vegetables-herbs/

Inspired by Eating Well