Chicken Paillards With Artichokes & Dijon Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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! Ingredients:
1 lb boneless skinless chicken breast |
2 teaspoons oil |
2 tablespoons shallots, finely minced or grated |
1 teaspoon cornstarch |
1 cup fat free chicken broth, divided |
1 1/2 tablespoons balsamic vinegar |
1 tablespoon whole grain mustard |
1 1/2 teaspoons dijon mustard |
4 canned artichoke hearts, quartered |
4 teaspoons fresh tarragon (chopped) or 1 teaspoon dried tarragon |
salt and pepper |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. To plate, spoon sauce over warmed paillards.
7. Garnish with additional tarragon if desired.
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