Spread the flour mix on a plate. Cut the chicken tenders in half crosswise. Sprinkle the chicken lightly with salt and pepper, then dredge in the flour.
In a large nonstick frying pan over medium-high heat, warm the oil. Add the chicken and sauté until just cooked through, about 5 minutes. Transfer to a plate. Add the peas and sugar snaps to the frying pan and season lightly with salt and pepper. Sauté until heated through, about 2 minutes. Add the broth and bring to a boil, stirring up the browned bits on the pan bottom. Cover the pan and boil until the vegetables are almost tender, about 3 minutes.
Return the chicken and any juices on the plate to the pan. Add the mint and simmer uncovered until the sauce thickens and coats the chicken, stirring almost constantly, about 2 minutes. Stir in the lemon juice. Taste and adjust the seasoning. Divide the chicken and vegetables between 2 warmed plates and serve right away.