Sautéed Chicken Tenders with Peas and Mint


Preparation info

  • Difficulty


  • Makes


    Servings; Can be Doubled

Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

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, 10 oz (315 g)
  • Kosher salt and freshly ground pepper
  • Olive oil, 2 tablespoons
  • Shelled fresh or frozen English peas, cups (about 7 oz/220 g)
  • Sugar snap peas, 6 oz (185 g), strings removed
  • Gluten-free chicken broth, 1 cup (8 fl oz/250 ml)
  • Fresh mint, 2 tablespoons minced
  • Fresh lemon juice, tablespoons


  1. 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.
  2. 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.
  3. 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.