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This week I have been packing a few kitchen gadgets for a move.

As I unloaded, my boyfriend pointed out I have more than four different types of cheese graters.

What he doesn't know is that I have at least one more that hasn't been packed yet.

I realize four styles of cheese graters might be a little excessive, but they are different. And while he pointed out I can't use them all at the same time, they each have benefits - one a box grater, another grating wheel and yet another you can grate into a container that stores the cheese.

Even though I can acknowledge he may be right about my little obsession with kitchen gadgets, I can't seem to shake it.

I don't think I am alone, but I wondered.

He also pointed out that there's a rule you shouldn't buy appliances as gifts for major holidays, but I might be an exception.

Even if I am the only exception, I don't mind. Having a lot of culinary gadgets just might be an extra quirk.

For this week, here is a recipe from a book I got in the mail, "EatingWell for a healthy heart cookbook" by Dr. Philip A. Ades.

SNAP PEA, SPRING HERB CHICKEN

1 cup reduced-sodium chicken broth

1 teaspoon Dijon mustard

1/2 teaspoon salt

Freshly ground pepper to taste

2 teaspoons plus 1 tablespoon flour, divided

1 pound thin-sliced chicken breast cutlets

1 tablespoon extra virgin olive oil

8 ounces sugar snap peas, cut in half (2 cups)

1 (14-ounce) can quartered artichoke hearts, rinsed

1/4 cup sprouted beans, optional

3 tablespoons minced fresh herbs, such as chives, tarragon or dill

2 teaspoons champagne vinegar or white-wine vinegar

Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.

Sprinkle both sides of the chicken with the remaining 1 teaspoon flour.

Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side.

Transfer the chicken to a plate, tent with foil to keep warm.

Increase heat to high; stir the broth mixture and add to the skillet along with snap peas, artichoke hearts and sprouted beans. Bring to a simmer, stirring constantly.

Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, about 3 minutes.

Return the chicken to the pan, nestling it into the veggies and simmer until heated through, about 1 to 2 minutes. Remove from heat, stir in herbs and vinegar.

If you have a request or would like to share a recipe, write to Readers' Swap, Tyler Morning Telegraph, P.O. Box 2030, Tyler, 75710 or e-mail food@tylerpaper.com.