These chicken cutlets are paired with an elegan
t but easy light sauce of sugar snap peas and artichoke hearts. This dish is only 250 calories with 29g of protein!!
Serves: 4
Total Time: 35 minutes
- 1 cup reduced-sodium chicken broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 2 teaspoons plus 1 tablespoon flour, divided
- 1 pound thin-sliced chicken breast cutlets
- 1 tablespoon extra-virgin olive oil
- 8 ounces sugar snap peas, cut in half (2 cups)
- 1 14-ounce can quartered artichoke hearts, rinsed
- 1/4 cup sprouted beans, (see Note), optional
- 3 tablespoons minced fresh herbs, such as chives, tarragon or dill
- 2 teaspoons champagne vinegar, or white-wine vinegar
- Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
- Sprinkle both sides of the chicken with the remaining 1 tablespoon flour.
- 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, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
- Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans.
- 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.
- 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 and vinegar.
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
