Dijon Sautéed Chicken
Serves 4
Ingredients
- 4 (5 oz.) boneless, skinless chicken breasts, pounded thin
- Kosher salt and coarsely ground black pepper to taste
- 1 tablespoon all purpose flour
- 2 tablespoons olive oil
- 1 ( 8 oz.) package frozen artichoke hearts
- 1/2 cup white wine
- 1/2 cup low sodium chicken broth
- 2 tablespoons stone ground Dijon mustard
- 2 tablespoons chopped tarragon
- 1 cup California Black Ripe Olives, halved
Directions
- Season chicken breasts with salt and pepper to taste, then sprinkle with flour.
- Heat 1 tablespoon of oil in a large high-sided sauté pan over medium-high heat. Place chicken breasts in pan and cook for 3-4 minutes on each side until golden brown and cooked through.
- Transfer to a clean plate and set aside. Pour remaining oil into pan and heat.
- Carefully, add artichokes and cook over medium heat for 2-3 minutes, stirring occasionally until golden.
- Whisk in wine, chicken broth, mustard and tarragon.
- Pour in California Ripe Olives and return chicken to pan. Cook until heated through. Serve immediately.
