This is one of my favorite meals and is very low in fat and calories.
List of ingredients:
1 cup of Chicken Broth
1 tsp. of Dijon Mustard
1/2 tsp. of salt
Pepper to taste
2 tsp flour (More flour will be used to cover chicken)
1 pound of thin sliced chicken breast (I use 3 chicken breasts and increase other ingredients if I add more chicken breasts)
1 Tbl. flour
1 Tbl. Olive Oil
8 oz. trimmed Sugar Snap Peas (cut in half)
1 (14 oz) can of quartered Artichoke Hearts
3 Tbl of fresh minced Tarragon, (chives or dill could be substituted)
2 tsp. Champagne, White Wine, or White Cooking Sherry
1. Sprinkle flour over chicken breasts. Heat oil in a large non-stick skillet over medium heat. Cook the chicken until golden. Transfer the chicken to a plate, tent foil to keep warm.
2. While the chicken cooks, whisk broth, mustard, salt, and pepper and 2 teaspoons of flour in a small bowl until smooth. Set aside.
3. Once you remove the chicken add broth mixture to the pan and increase temperature to bring to a low boil as you add the snap peas and artichoke hearts. Simmer, stirring constantly until the peas are tender-crisp.
4. Return the chicken to the pan heating thoroughly. Just before removing from heat add the white wine and herbs and serve.
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