Poulet à la dijonnaise aux champignons et aux artichauts

Ingrédients

• 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

Préparation

1. 1

   Season both sides of the chicken breasts generously with salt and pepper.

2. 2

   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

3. 3

   Remove the chicken from the pan and set aside (chicken may not be fully cooked at this stage)

4. 4

   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.

5. 5

   To the chicken stock, mix in the bouillon granules and tarragon until dissolved. Reduce heat to medium-low and let simmer for 5 minutes

6. 6

   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.

7. 7

   Add the chicken back to the pan and let simmer until the chicken is cooked all the way through, about 5 to 8 minutes.

8. 8

   Garnish with fresh parsley before serving.