Dijon Chicken

California Olive Committee
  • Yield: 4 servings


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


  1. 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