Chicken Dijon with Snap Peas
Prep time
Cook time
Total time
Cuisine: Main Dish, Chicken
Serves: 3 to 4
  • 3 chicken breasts, partially frozen to make slicing easy
  • 1 tablespoon olive oil
  • 8 ounces fresh sugar snap peas
  • 6 cremini mushrooms, sliced
  • ⅓ cup onion, chopped
  • 1 to 2 cups chicken broth
  • 1 tablespoon dijon mustard
  • 2 tablespoons flour, for sauce
  • ¼ cup flour, just enough to coat chicken
  • 2 tablespoons capers
  • 2 to 3 tablespoons chives or sliced green onions
  • salt and pepper, to taste
  1. Assemble all ingredients, so you have everything there and ready.
  2. With chicken breasts partially frozen, slice lengthwise (butterfly) into 2 or 3 thin cutlets each.
  3. Clip ends off sugar snap peas and halve.
  4. Stir together chicken broth and 2 tablespoons flour.
  5. Blend in dijon mustard, salt and pepper.
  6. Heat oil to a medium temperature in a large skillet.
  7. Coat each cutlet with flour.
  8. Saute the cutlets for 2 minutes on each side. If still partially frozen, you might need one more minute. Don't overcook!
  9. Remove cutlets from pan and set aside.
  10. Add the broth mixture, the sugar snap peas, mushrooms and onions.
  11. Bring to a boil, then simmer on a lower temp for 3 minutes, stirring often.
  12. Add chicken back into pan, and cook an additional 2 to 3 minutes.
  13. Add in fresh chives or chopped green onions and capers, and remove from heat.
  14. Serve with pasta, rice or potatoes, spooning sauce over chicken.
Recipe by JAQUO Lifestyle Magazine at