Dijon Sauteed Chicken
This simple chicken dish packs such sophisticated flavor your friends and family will think it took hours to make.
- 4 (5 oz. each) boneless, skinless chicken breasts, pounded thin
- kosher salt and coarsely ground black pepper to taste (optional)
- 1 Tbs all purpose flour
- 2 Tbs olive oil
- 1 ( 8 oz.) pkg. frozen artichoke hearts
- 1/2 cup white wine
- 1/2 cup low sodium chicken broth
- 2 Tbs stone ground dijon mustard
- 2 Tbs chopped tarragon
- 1 cup olives, halved
- Season chicken breasts with salt and pepper to taste, then sprinkle with flour. Heat 1 tablespoon of oil in a large high-sided saute pan over medium-high heat. Place chicken breasts in pan and cook for 3-4 minutes on each side until golden brown and cooked through.
- Transfer to a clean plate and set aside. Pour remaining oil into pan and heat. Carefully, add artichokes and cook over medium heat for 2-3 minutes, stirring occasionally until golden.
- Whisk in wine, chicken broth, mustard and tarragon. Pour in olives and return chicken to pan. Cook until heated through.
Calories from Fat 125 (41%)
(22%)Total Fat 14g
(11%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Total Carbohydrate 12g
(18%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.