INGREDIENTS
1 lb
Chicken breast cutlets, thin
1 14 ounce can
Artichoke hearts
3 tbsp
Herbs, fresh
1/4 cup
Sprouted beans
8 oz
Sugar snap peas
1 cup
Chicken broth, reduced-sodium
1 tsp
Dijon mustard
5 tsp
Flour
1
Pepper, Freshly ground
1/2 tsp
Salt
2 tsp
Champagne vinegar
1 tbsp
Olive oil, extra-virgin