Sautéed Chicken Tenders with Peas and Mint

Name: Sautéed Chicken Tenders with Peas and Mint
Yield: Makes 2 Servings; Can be Doubled
Ingredients: Sugar snap peas, 6 oz (185 g), strings removed; Kosher salt and freshly ground pepper; Gluten-free flour mix for dredging (I like Cup4Cup); Fresh lemon juice, 1½ tablespoons; Chicken tenders, 10 oz (315 g); Olive oil, 2 tablespoons; Fresh mint, 2 tablespoons minced; Shelled fresh or frozen English peas, 1½ cups (about 7 oz/220 g); Gluten-free chicken broth, 1 cup (8 fl oz/250 ml)

Preparation info

Makes
2
Servings; Can be Doubled

Difficulty
Easy

Appears in

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.

Ingredients

Gluten-free flour mix for dredging (I like Cup4Cup)
Chicken tenders, 10 oz

Dinner
Gluten-free

Method

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