CHIVE MUSTARD CHICKEN WITH SUGAR SNAP PEAS

CHIVE MUSTARD CHICKEN WITH SUGAR SNAP PEAS image

Yield 4 4

Number Of Ingredients 11

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2 Tbsp all-purpose flour
¼ tsp salt
¼ tsp black pepper
4 6-ounce boneless skinless chicken breasts
½ cup white wine
1 Tbsp Dijon Mustard
1 cup low-sodium chicken broth
2 Tbsp olive oil
½ cup chopped shallots or red onion
½ pound sugar snap peas, strings removed
¼ cup chopped chives

Steps:

1. Combine flour, salt and pepper in a shallow bowl. 2. Lightly dredge chicken breasts in flour mixture. (Reserve remaining flour mixture) 3. In a small bowl combine wine and mustard, stir in broth. 4. In a large skillet, heat 1 tablespoon oil over medium-high heat. 5. Add chicken breasts and saute until golden. About 2 minutes to a side. Transfer to a plate. 6. 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 constatntly 7. Return chicken to skillet with all juices on the plate. Reduce heat to medium low, cover and simmer until chicken is just cooked, about 2 minutes a side. Place chicken brest in each plate. 8. 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. Serve pas in plate and spoon sauce over chicken.