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.
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