Holiday Rush

☰ Menu
Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Main Dish Poultry French Easy European Beginner Cook Dinner Party Low Fat Chicken Stove Top Dietary Low Saturated Fat Low Calorie Low Carb Egg Free Free Of Something Low In Something Meat Chicken Breasts Taste Mood Savory Equipment Presentation Served Hot

Chicken Paillards With Artichokes Dijon Sauce

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!!

Steps

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 .

Ingredients

boneless skinless chicken breast, oil, shallots, cornstarch, fat free chicken broth, balsamic vinegar, whole grain mustard, dijon mustard, canned artichoke hearts, fresh tarragon, salt and pepper