I'd been wanting to make this recipe for quite a while, and when the time finally came, I saw it as an opportunity to use up some artichoke hearts that were in the fridge. They were a great addition to an already wonderful dish!
Chicken Breasts with a Mustard Caper Pan Sauce
Source: Slightly adapted from My Italian Grandmother
- 2 boneless skinless chicken breasts
- approx 1/2 cup chicken stock
- 1 tablespoon unsalted butter (skip the butter and stick with oil for a clean meal)
- 1 -2 tablespoons of extra virgin olive oil
- 1 tablespoon whole wheat flour
- 1 generous tablespoon of dijon mustard
- 2 cloves of garlic, minced
- 2 teaspoons of capers
- 4 artichoke hearts, quartered
- 1 tablespoon of chopped fresh parsley
- salt and pepper, to taste
Season chicken with salt and pepper. Heat 1 tablespoon of oil and the butter in a saute pan (stainless steel will work best) over medium heat. Saute chicken on both sides then remove to a plate. If the pan is dry add a little more oil and the garlic. Do not let garlic burn or it will taste bitter (lower the heat if necessary). Cook the garlic for a minute and add flour. Allow flour to cook for 1 minute and stir. Turn heat up again if you lowered it an add stock while stirring with wooden spoon or whisk. Add mustard, capers, and artichokes and season with pepper. Taste it before you add salt and adjust salt and mustard accordingly. If you want your sauce to thicken reduce it further, or if you want more sauce add a little more stock and let it reduce. Add parsley. When your sauce is done add the chicken to the pan with and toss to coat. Cover and let it cook for another 5-10 mins (depending on the thickness of your chicken) so chicken is cooked through.