Think of this easy recipe as a template, substituting asparagus or zucchini for the peas, and tarragon or dill for the mint. I love to spoon it over brown jasmine rice or Basic Quinoa.
Gluten-free flour mix for dredging (I like Cup4Cup)
Chicken tenders, 10oz (315g)
Kosher salt and freshly ground pepper
Olive oil, 2tablespoons
Shelled fresh or frozen English peas, 1½cups (about 7oz/220g)
Sugar snap peas, 6oz (185g), strings removed
Gluten-free chicken broth, 1cup (8fl oz/250ml)
Fresh mint, 2tablespoons minced
Fresh lemon juice, 1½tablespoons
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.