Ingredients:

• 1 cup reduced-sodium chicken broth
• 1 teaspoon Dijon mustard
• ½ 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
• ¼ 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

Directions:

1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2. 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.
3. Stir the broth mixture and add to the pan along with snap peas, artichoke hearts and sprouted beans (if using). 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 and vinegar.