Chicken Paillards with Artichokes Dijon Sauce
Elevate your dinner game with this elegant yet easy recipe for Chicken Paillards with Artichokes Dijon Sauce. Tender, golden-seared chicken breasts are pounded thin for even cooking and topped with a creamy, tangy sauce featuring Dijon mustard and artichoke hearts. The addition of fresh parsley and a splash of lemon juice creates a perfectly balanced dish that's both rich and refreshing. Ready in just 40 minutes, this recipe is ideal for busy weeknights or special dinner occasions. Serve it with crusty bread or over a bed of rice to soak up every drop of the luscious sauce. Bursting with flavor and simple to prepare, this one-pan recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Shallot, finely minced
- 2 cloves Garlic cloves, minced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Dijon mustard
- 1 cup Artichoke hearts, quartered (canned or frozen, thawed)
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound each breast to an even thickness of about 1/4 inch.
Season both sides of the chicken with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Dredge each chicken breast lightly in the flour, shaking off the excess.
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter is melted and sizzling, add two chicken paillards and sear for 2-3 minutes on each side, until golden brown and cooked through. Remove to a plate and cover with foil to keep warm. Repeat with the remaining olive oil, butter, and chicken.
In the same skillet, reduce the heat to medium and add the minced shallot. Sauté for 2-3 minutes until softened, stirring frequently.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze. Let the broth simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, Dijon mustard, and artichoke hearts. Simmer for another 3-5 minutes, allowing the sauce to thicken and the flavors to meld.
Stir in the fresh parsley and lemon juice. Taste the sauce and adjust seasoning as needed.
Return the cooked chicken to the skillet, spooning some of the sauce over each piece. Allow everything to warm through for 1-2 minutes.
Serve the chicken paillards hot, topped with the artichokes Dijon sauce. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 4912 mg | 214% | |
| Total Carbohydrate | 65.8 g | 24% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 4.7 g | ||
| Protein | 232.3 g | 465% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 247 mg | 19% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2637 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
