Ingredients:
- Gluten-free flour mix, such as Cup4Cup, for dredging
- 10 oz. chicken tenders
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 1/2 cups shelled fresh or frozen English peas
- 6 oz. sugar snap peas, strings removed
- 1 cup gluten-free chicken broth
- 2 Tbs. minced fresh mint
- 1 1/2 Tbs. fresh lemon juice
Directions:
Spread the flour mix on a plate. Cut the chicken tenders in half crosswise. Season the chicken lightly with salt and pepper, then dredge in the flour.
In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the chicken and sauté until just cooked through, about 5 minutes. Transfer to a plate. Add the English peas and sugar snap peas to the pan, and season lightly with salt and pepper. Sauté until heated through, about 2 minutes. Add the broth and bring to a boil, stirring to scrape 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 and add the mint. Simmer, uncovered, stirring almost constantly, until the sauce thickens and coats the chicken, about 2 minutes. Stir in the lemon juice. Taste and adjust the seasonings. Divide the chicken and vegetables between 2 warmed plates and serve immediately. Serves 2.
Cook’s notes: Chicken tenders are great for weeknights because they cook quickly and need little preparation. Gluten-free flour mixes are easy to use, form a golden brown coating on the chicken, and thicken the sauce to a silky texture.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).