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Dijon Sautéed Chicken

Dijon Sautéed Chicken
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 4 (5 oz.) Boneless, skinless chicken breasts, pounded thin
  • Kosher salt and coarsely ground black pepper to taste
  • 1 tbsp. all purpose flour
  • 2 Tbsp. olive oil
  • 1 ( 8 oz.) pkg. Frozen artichoke hearts
  • 1/2 cup white wine
  • 1/2 cup low sodium chicken broth
  • 2 Tbsp. Stone ground Dijon mustard
  • 2 Tbsp. Chopped tarragon
  • 1 cup California Ripe Olives, halved



1 Season chicken breasts with salt and pepper to taste, then sprinkle with flour.

2 Heat 1 tablespoon of oil in a large high-sided sauté pan over medium-high heat.

3  Place chicken breasts in pan and cook for 3-4 minutes on each side until golden brown and cooked through.

4 Transfer to a clean plate and set aside. Pour remaining oil into pan and heat.

5 Carefully, add artichokes and cook over medium heat for 2-3 minutes, stirring occasionally until golden.

6 Whisk in wine, chicken broth, mustard and tarragon. Pour in California Ripe Olives and return chicken to pan.

7  Cook until heated through. Serve immediately.

Source: California Olive

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