I made this recipe last week for my boss and it seems pretty tasty. The sauce with the snap peas was delicious, so I can imagine paired with the chicken it would be really good. The recipe is from Fit Magazine, so it is also pretty healthy. I have included the nutritional information below, along with the WW point (7). This was quick to make and had minimal ingredients, most things you probably have in your pantry right now! If you want to try this with fish or pork in place of chicken, that would probably be yummy as well.
Ingredients
Shallots
Sauce
Chicken in the sauce
Snap Peas in sauce
Voila! Chive-Mustard Chicken With Sugar Snap Peas
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4, 6 ounce boneless skinless chicken breasts (I used more)
- 1/2 cup white wine
- 1 tablespoon Dijon mustard
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1/2 cup chopped shallots or red onion
- 1/2 pound sugar snap peas strings removed
- 1/4 cup chopped chives
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1. Combine flour, salt and pepper in a shallow bowl. Lightly dredge chicken breasts in flour mixture. Reserve remaining flour mixture.
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2. In a small bowl, combine wine and mustard; stir in broth.
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3. In a large skillet, heat 1 table-spoon oil over medium-high heat. Add chicken breasts and saute until golden, about 2 minutes a side. Transfer to a plate.
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4. Add remaining 1 tablespoon oil to skillet. Reduce heat to medium, add shallots and cook about 30 seconds. Stir in reserved flour mixture and cook until dissolved, about 30 seconds. Add wine mixture and bring to a boil over high heat, stirring constantly.
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5. Return chicken to skillet with any juices that have accumulated on the plate. Reduce heat to medium low, cover and simmer until chicken is just cooked, about 2 minutes a side. Place a chicken breast on each of four dinner plates.
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6. Add peas to skillet and return sauce to a boil over high heat. Cover, reduce heat to medium low and simmer until peas are crisp-tender, about 1 minute. Stir in chives. Divide peas among plates and spoon sauce over chicken.
Makes: 4 servings
Prep: 20 mins Cook: 10 mins
Nutritional facts per serving: 348 calories, 40g protein, 13g carbs, 12 g fat, (2 g saturated fat), 2 g fiber
7 WW points
Chive-Mustard Chicken With Sugar Snap Peas
pamasaurus says
Um…. YUM! this looks amazing!
arzea says
Thanks!! I am psyched to see your comment 🙂 Let me know if you try it and how it turns out!
pamasaurus says
I just made this tonight, and YUUUUUM!! It was so, so good!
I didn’t photograph it, but would it mind if next time I make it (and, there will be a next time!) I feature it on my blog and link back to you?? You can totally say no if you want 😀
arzea says
Yes!! Please do it! I am happy you liked it! Let me know when you post it as I’d love to see your pics and post!
pamasaurus says
I definitely will 😀 Thanks!
sybaritica says
That’s a terrific recipe for the chicken and I LOVE sugarsnap peas!
arzea says
Thank you! I hope you enjoy it! Let me know how it turns out!
Jassica says
Wow! 100% would recommend this recipe. My fiancé and I loved this easy and healthy stir fry. I used soy sauce instead of tamari [because it’s what I had], but next time I will definitely go with the sodium-free soy sauce. So easy, so tasty, and for the first time in my adult life, I made broccoli and like it!
Allyson says
That is so awesome! I am so happy you liked it! Do you like roasted broccoli? If not, you should definitely try making it that way!