Chicken Breasts and Artichokes in a Mustard Pan Sauce

Chicken Breasts and Artichokes in a Mustard Pan Sauce

2 boneless, skinless chicken breasts

2T olive oil

1 shallot, finely minced

1/2 cup chicken stock

1 can package of frozen artichoke hearts, thawed

3 T Dijon mustard ( I used Organicville’s Organic Dijon Mustard.  No sugar or gluten)

Sea Salt, finely ground to taste

Ground black pepper to taste

Salt and pepper the chicken breasts.  In a large skillet, heat up olive oil to medium high heat.  Add the chicken breasts and cook approximately 3-5 minutes or until the side has browned.  Flip each breast and cook another 2-3 minutes to sear the other side of the meat.  Remove chicken from pan and set aside.  Add shallot and saute until they start to soften.  Add chicken stock to deglaze the pan, while scraping up the browned bits off the bottom.  Add artichokes (quartered if they come whole).  Bring the liquid to a simmer.  Add the mustard and mix into the stock.  Adjust consistency with water if necessary.  Add chicken back to the pan with any juices that have accumulated on the pan.  Ensure liquid remains at a simmer and flip chicken every 2-3 minutes.  Reduce sauce until it thickens and barely covers bottom of the skillet.

Serve chicken breast with a hearty drizzle of sauce and piled with artichoke hearts on top.  This dish tastes good with steamed broccoli on the side.