Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into tender sized pieces (I get my organic, pasture raised chicken here)
  • sea salt and black pepper
  • 3 tablespoons butter
  • 1/2 can of quartered artichoke hearts
  • 6 ounces cremini mushrooms, halved
  • 1/2 cup chicken stock
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chicken bouillon granules (get it here)
  • 1/4 teaspoon dried tarragon
  • a few sprigs Italian flat feaf parsley, chopped

Instruction

  • Season both sides of the chicken breasts generously with salt and pepper.
  • In a large skillet, melt the butter over medium-high heat. Add the chicken to the pan and sear until it is golden brown on both sides
  • Remove the chicken from the pan and set aside (chicken may not be fully cooked at this stage)
  • Deglaze the pan with chicken stock and use a rubber spatula to scrape off and mix in any bits that are stuck to the bottom of the pan.
  • To the chicken stock, mix in the bouillon granules and tarragon until dissolved. Reduce heat to medium-low and let simmer for 5 minutes
  • Add the heavy cream, Parmesan cheese, Dijon mustard, mushrooms and artichokes and bring to a bowl, then reduce to simmer. Let simmer for an additional 10 to 15 minutes, or until the sauce has reduced by 1/2 and thickened.
  • Add the chicken back to the pan and let simmer until the chicken is cooked all the way through, about 5 to 8 minutes.
  • Garnish with fresh parsley before serving.