Dijon Sautéed Chicken
Found In: Entree
| 4 (5 oz.) | Boneless, skinless chicken breasts, pounded thin |
| Kosher salt and coarsely ground black pepper to taste |
| 1 Tbsp. | All purpose flour |
| 2 Tbsp. | Olive oil |
| 1 ( 8 oz.) pkg. | Frozen artichoke hearts |
| 1/2 cup | White wine |
| 1/2 cup | Low sodium chicken broth |
| 2 Tbsp. | Stone ground Dijon mustard |
| 2 Tbsp. | Chopped tarragon |
| 1 cup | California Ripe Olives, halved |
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. Serves 4.
Nutritional Analysis Per Serving:
Calories 277, Fat 12g, Cholesterol 82mg, Sodium 887mg, Carbohydrate 7g, Protein 35g, Calories from fat 39%
