Chicken and Snap Peas with Dijan Sauce
Ingredients:
Chicken Broth
1 teaspoon Dijon Mustard
Salt
Pepper
1 pound Chicken cutlet
Olive oil
Snap Peas about 1 cup per piece of Chicken
Artichoke hearts chopped. 14 ounce bottle.
3-4 tablespoons of each: tarragon, dill, basil, oregano
2 teaspoons of rice wine vinegar
2 tablespoons of flour
Mix together all ingredients except Chicken, oil and snap peas in a bowl until completely mixed.
In a large skillet, heat about 2 tablespoons of oil and place Chicken in pan, brown slightly on both sides, about 4 minutes each side. When the Chicken is about done, remove from pan and cover on a plate. place snap peas in skillet with 1/2 cup of broth. Cook snap peas in broth until tender. Once tender, return Chicken to skillet and pour mixture over and simmer.
Enjoy!
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