Prep 15 mins
Cook 15 mins
Looks like a company meal but cooks up in a hurry. The page in my cookbook is well stained and scribbled having made this many times over the years. The final flavor of this dish really comes from the mustards choosen. I tend to like stronger flavors and look for a nice spicy whole-grain mustard. I often double the sauce when serving this with rice or couscous. Bon Appettit!
- 453.59 g boneless skinless chicken breast
- 9.85 ml oil
- 29.58 ml shallots, finely minced or grated
- 4.92 ml cornstarch
- 236.59 ml fat free chicken broth, divided
- 22.18 ml balsamic vinegar
- 14.79 ml whole grain mustard
- 7.39 ml Dijon mustard
- 4 canned artichoke hearts, quartered
- 19.71 ml fresh tarragon (chopped) or 4.92 ml dried tarragon
- salt and pepper
- Place the chicken breasts between 2 sheets of waxed paper and pound into 3/8 inch thickness. Make them thicker if desired, just be certain the breasts are an even thickness for cooking purposes. Season the chicken with a bit of salt and pepper.
- Heat 1 teaspoon of oil in a large non stick skillet over medium high heat. Cook chicken until the outside is golden brown in color and the breast is cooked through, about 2-3 minutes per side. Plate the cooked chicken and cover to keep warm. You can also keep it warm in a 200 degree oven.
- In the same pan used to cook the chicken, add the remaining teaspoon of oil and 1 tablespoon of the chicken broth. Cook the shallots until they are translucent but not browned.
- Mix the cornstarch with a tablespoon of the chicken broth. Add the remaining broth to the pan with the scallions. Add the constarch & broth mix to the pan and bring the liquid to a boil, stirring while the mix thickens.
- Mix in the two mustards and vinegar making sure they are well incorporated. Stir in the tarragon and artichokes. Let the sauce simmer 3 to 5 minutes until the artichokes are warmed through.
- To plate, spoon sauce over warmed paillards.
- Garnish with additional tarragon if desired.
Great chicken, nice and tender. Loved the extra sauce with mini penne.
This was a really great chicken recipe. Full of flavor! I loved the mustard and tarragon combination. I do think this would be lovely served over egg noodles (increasing the sause amount), and will probably do that next time. I added more artichokes because we just love them. Thank you for the easy, yet impressive and tasty recipe!
Delicious!! This dish is absolutely fantastic and super easy, what more could you ask for? I will most definitely be making again. Thanks for posting!