Quick-cooking chicken cutlets are paired with an elegant but easy light sauce of sugar snap peas and artichoke hearts. This dish can be made without the sprouted beans but is especially delicious with them. If you have extras, try them on a salad. Ingredients 1 cup Chicken Broth, Reduced-sodium 1 teaspoon Dijon Mustard 1/2 teaspoon Salt Pepper, Freshly Ground to Taste 2 teaspoons and 1 tablespoon Flour, Divided 1 pound Chicken Breast Cutlets, Thinly Sliced 1 tablespoon Extra Virgin Olive Oil 8 ounces Sugar Snap Peas, Cut in Half to Make 2 Cups 14 ounces Artichoke Hearts, Canned, Rinsed, Quartered 1/4 cup Sprouted Beans, (not bean sprouts, Optional) 3 tablespoons Fresh Herbs (Chives, Tarragon or Dill), Minced 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 of flour. Heat oil in a large non-stick skillet over medium-high heat. Cook the chicken in two batches until golden (about 2 minutes per side), adjusting heat as necessary to prevent burning. 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 (if using). Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, approximately 3 to 5 minutes. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, approximately 1 to 2 minutes. Remove from heat; stir in herbs and vinegar. Makes 4 servings. Note: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted—they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking). Eat raw in salads or add to cooked dishes; they’re an excellent source of fiber and protein. Look for them in the produce section near other sprouts. Recipe courtesy of the Compass Group.