Chicken Paillards With Artichokes & Dijon Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.