Dijon Chicken
California Olive Committee
- Yield: 4 servings
Ingredients
- 4 (5-ounce) boneless, skinless chicken breasts, pounded thin
- Kosher salt
- Freshly ground black pepper to taste
- 1tablespoon all-purpose flour
- 2tablespoons olive oil, divided
- 1 (8-ounce) package frozen artichoke hearts
- 1/2cup white wine
- 1/2cup low-sodium chicken broth
- 2tablespoons stone ground Dijon mustard
- 2tablespoons chopped tarragon
- 1cup California Black Ripe Olives, halved
Instructions
- 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 to 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 to 3 minutes, stirring occasionally until golden. Whisk in wine, chicken broth, mustard and tarragon. Pour in olives and return chicken to pan. Cook until heated through. Serve immediately.
Recipe courtesy of the California Olive Committee