Recipe: Chicken with Snap Peas

This is a really great weeknight meal or a nice, almost fancy weekend meal. It’s made of just a few things and in one pan and can be served with any type of side depending on how you feel that night. It’s not too fancy but it’s a cut above average I think.

Chicken with Snap Peas
Serves 4
A nice chicken with sauce right in one pan dish.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 cup chicken broth
  2. 1 teaspoon Dijon mustard
  3. 2 teaspoons flour
  4. 1 pound thin-sliced chicken breast
  5. 1 tablespoon extra-virgin olive oil
  6. 250g sugar snap peas, cut in halves
  7. salt, pepper, herbs to taste
Instructions
  1. Heat oil in a large nonstick pan over medium heat and cook the chicken in batches, about 2 minutes per side until it starts to brown then transfer to a plate.
  2. Whisk broth, mustard, salt, pepper and flour in a small bowl until smooth and add to the pan along with snap peas. Bring to a simmer and cook until the snap peas for about 5 minutes.
  3. Return the chicken to the pan, and simmer until chicken is cooked through and juices run clear. Remove from heat and season to taste.
Adapted from Eating Well
Adapted from Eating Well
Mab Made Food http://www.mabdese.net/bento/

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