Chicken Dijon with Mushrooms and Artichokes

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  3 tbsp or 43g

• Artichoke Hearts, Quarters

  Canned artichoke hearts, without liquid - Kroger

  1 can or 398g

• Mushrooms

  White, raw

  1 cup, whole or 96g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Tarragon

  Spices, dried

  ¼ tsp, leaves or 0.1g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
2. In a large skillet, melt the butter over medium-high heat. Add the chicken to the pan and sear until golden brown on both sides.
3. Remove the chicken from the pan and set aside. Deglaze the pan with chicken stock, scraping off any bits with a rubber spatula.
4. Stir in tarragon to chicken stock. Reduce heat to medium-low and simmer for 3 minutes.
5. Add heavy cream, Parmesan cheese, Dijon mustard, mushrooms, and artichokes. Bring to a boil, then simmer until the sauce reduces by half and thickens.
6. Return the chicken to the pan and simmer until fully cooked, about 5 to 8 minutes. Garnish with fresh parsley before serving.