Dijon Sautéed Chicken
This simple chicken dish packs such sophisticated flavor your friends and family will think it took hours to make.
Ingredients
- 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
Directions
- Season chicken breasts with salt and pepper to taste, then sprinkle with flour. Heat 1 tablespoon of oil in a large high-sided sauté 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.
Nutrition Facts
Calories 306
Calories from Fat 125 (41%)
(22%)Total Fat 14g
(11%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
(25%)Cholesterol 76mg
(25%)Sodium 589mg
(22%)Potassium 774mg
Total Carbohydrate 12g
(18%)Dietary Fiber 5g
Sugars 0g
Sugar Alcohols 0g
(58%)Protein 29g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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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 December 2024.