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Dijon Sautéed Chicken

  • Serves 4

Ingredients

  • 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

  1. Season chicken breasts with salt and pepper to taste, then sprinkle with flour.
  2. 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.
  3. Transfer to a clean plate and set aside. Pour remaining oil into pan and heat.
  4. Carefully, add artichokes and cook over medium heat for 2-3 minutes, stirring occasionally until golden.
  5. Whisk in wine, chicken broth, mustard and tarragon.
  6. Pour in California Ripe Olives and return chicken to pan. Cook until heated through. Serve immediately.