The vernal equinox is arriving in a big way today! It is a triple event, with the first day of spring coinciding with a total eclipse of the sun & a Supermoon. Even though we still have snow on the ground and may see some snowflakes today, it is still going to be a great first day of spring. Patches of grass are visible even here in the Northeast where we were blasted with snow all winter. The trees have started to form buds and as the snow disappears, the flowers will be popping up.

The eclipse will not be visible in North America; you’d have to be in the Faroe Islands or on the Norwegian island of Svalbard to see the moon come between the sun and the Earth. This straight line configuration of three celestial bodies is referred to as syzygy. At the darkest point of the eclipse, it will be almost as dark as night. What a freaky 3 minutes that will be!

Then to top it all off, there will be a Supermoon!  That is when a full or new moon occurs while the moon is at its closest point to Earth in its orbit. A Supermoon appears larger than usual and has a larger-than-average effect on the Earth’s oceans. It’s extra brightness in the night sky will be amazing!

These 3 events occurring on the same day is pretty rare. I’m hoping it means wonderful weather and abundant crops are in store for us this growing season! To bring our Spring season in with style, we’re making a chicken dish with two spring vegetables, sugar snap peas & artichokes!

Spring Chicken Dinner

Spring Chicken Dinner (adapted from eatingwell.com)

Makes: 4 servings  Time: 35 minutes

Ingredients:

• 1 cup chicken broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 teaspoons plus 2 tablespoon flour, divided
• 1 pound chicken breast, pounded thin or cutlets
• 1 tablespoon extra-virgin olive oil
• 8 ounces (2 cups) sugar snap peas, cut in half
• 1 14-ounce can artichoke hearts, rinsed & quartered
• 1/4 cup bean sprouts
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried tarragon
• 2 teaspoons garlic, champagne or white wine vinegar

Preparation:

Whisk the broth, mustard, salt, pepper, 2 teaspoons of the flour, dill & tarragon in a small bowl until smooth, then set it aside.

Mix up the sauce.

Add some salt & pepper to the remaining flour then sprinkle both sides of the chicken pieces with the flour. Heat the oil in a large nonstick skillet over medium-high heat. Cook the chicken in batches, adjusting the heat as necessary to prevent burning, until they are golden, about 2 minutes per side. Transfer the chicken to a plate and tent them with foil to keep them warm.

Pan fry the lightly floured chicken to a golden brown.

Stir the broth mixture and add it to the pan along with the snap peas, artichoke hearts and bean sprouts. Bring it all to a simmer, stirring constantly. Reduce the heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, about 3 to 5 minutes.

Cook the veggies in the sauce.

Return the chicken to the pan, nestling it into the vegetables, and simmer until it is heated through, about 2-3 minutes.

Add the chicken back into the pan.

Remove the pan from the heat and stir in the vinegar. Serve immediately.

Sugar snap peas taste like spring!

Welcome, Spring!  We are so glad you are finally here!   ~Linda

Spring Chicken Dinner (adapted from eatingwell.com)

Makes: 4 servings  Time: 35 minutes

Ingredients:

• 1 cup chicken broth
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 2 teaspoons plus 2 tablespoon flour, divided
• 1 pound chicken breast, pounded thin or cutlets
• 1 tablespoon extra-virgin olive oil
• 8 ounces (2 cups) sugar snap peas, cut in half
• 1 14-ounce can artichoke hearts, rinsed & quartered
• 1/4 cup bean sprouts
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried tarragon
• 2 teaspoons garlic, champagne or white wine vinegar

Preparation:

Whisk the broth, mustard, salt, pepper, 2 teaspoons of the flour, dill & tarragon in a small bowl until smooth.

Add some salt & pepper to the remaining flour then sprinkle both sides of the chicken pieces with the flour. Heat the oil in a large nonstick skillet over medium-high heat. Cook the chicken in batches, adjusting the heat as necessary to prevent burning, until they are golden, about 2 minutes per side. Transfer the chicken to a plate and tent them with foil to keep them warm.

Stir the broth mixture and add it to the pan along with the snap peas, artichoke hearts and bean sprouts. Bring it all to a simmer, stirring constantly. Reduce the heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, about 3 to 5 minutes.

Return the chicken to the pan, nestling it into the vegetables, and simmer until it is heated through, about 2-3 minutes. Remove the pan from the heat and stir in the vinegar. Serve immediately.