Chicken with Artichokes & Snap Peas

How on earth is it possible that I’ve never shared this recipe with you before? I was so certain I had that I almost didn’t blog it. Luckily, I happened to snap a few photos while cooking so when I realized you’ve never seen this delicious dish I knew exactly what to do.

This recipe is one of my favorites for many reasons. First of all, you can’t beat a one-pot meal. The fact that you can create a completely satisfying dinner and dirty only one pan is pretty impressive. I need more of those meals in my life (especially with the fiance traveling for work during the week. sigh.)  I also love the variety of textures, flavors, and ingredients going on within this single dish: There’s the tender, golden brown chicken, crisp snap peas, layered artichoke hearts, and crunchy bean sprouts. Plus, the mustard-y sauce and drizzle of tangy champagne vinegar at the end takes things to a whole other levels. Like restaurant quality level.

This meal is also a little nostalgic for me. When I moved from Utah to Vermont in 2008 I lived with my parents for about a year and a half. And you know what? It was awesomeI know not every 20-something who lives with his or her parents can say that, but I’m so grateful for the time I got to spend with them. Sometimes I miss silly little things like watching Dancing with the Stars with my Dad (yes, he’s into it and he’s a tough judge so the contestants who start this week better watch out.) Sometimes I miss the three mile loop my mom and I walked together nearly every single day, rain or shine (or snow, sleet, or hail). And I definitely miss sitting down to dinner with my mom and dad most nights of the week. This meal was one of our favorites and we enjoyed it countless times when I lived with them. Every time I make it I think about those months that I believe played as big a role in who I am today as the 18 years I spent living with them before I went to college.

Now they’re living in New York City and I’m in Chicago and so much has changed since then. But I can always count on this dish tasting exactly the same as it did and bringing back some pretty wonderful memories of the three of us–all a little misplaced and yet somehow totally in the right place–in Colchester, Vermont.

Chicken with Artichokes & Snap Peas
Serves 4

Ingredients
1 1/2 cup low-sodium chicken broth
1 1/2 tsp dijon mustard
3 tsp plus 2 Tbsp flour
salt and pepper to taste
1 pound chicken breast cutlets or chicken tenders
1 Tbsp olive oil
12 oz sugar snap peas
1 14 oz can quartered artichoke hearts in water, drained and rinsed
1/4 cup bean sprouts
3 tsp champagne vinegar or white wine vinegar

Preparation
In a bowl, whisk broth, mustard, 3 tsp flour, and salt and pepper.

Sprinkle both sides of chicken with 2 Tbsp of flour. Heat a pan over medium-high heat and add olive oil. Cook the chicken in batches until cooked through and light brown on both sides. Transfer to a plate and cover with foil. Increase heat to high, add broth mixture to pan with snap peas, artichoke hearts, and bean sprouts. Bring to a simmer and stir to release any browned bits. Cook until snap peas are just a little tender, about 3 minutes total. Add chicken back to the pan in between the veggies. Cook until heated through, about 2 minutes. Remove pan from heat and stir in vinegar.

Adapted from Eating Well for a Healthy Heart

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