Chicken with Sugar Snap Peas, Artichokes & Herbs...

So tonight's really yummy meal was good clean eating and Feingold friendly...it was so yummy I didn't even get a photo of it because everyone chowed down before I had a change to photography it, even my unexpected guest who showed up was amazed (single guy doesn't get many home cooked complete meals).




Chicken with Sugar Snap Peas, Artichokes & Herbs
Serves 4

• 1 cup organic reduced-sodium chicken broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 teaspoons whole wheat flour
• 1 pound chicken breast
• 1 tablespoon extra-virgin olive oil
• 8 ounces sugar snap peas, cut in half (I just threw them in, I didn't cut)
• 1 14-ounce can quartered artichoke hearts, rinsed
• 3 tablespoons minced fresh herbs of choice (I use litehouse herbs)
  

1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden. 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 &, 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.
4. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs.
   
   VERDICT: yummy and so fresh.  I served this with homemade rice-a-roni and a green salad.  My poor bachelor friend didn't know what hit him.