EmailTweet 0 Full-screen Chicken Dijon with Mushrooms and Artichokes By Leslie Blythe Chicken Sautéing, Simmering April 12, 2017 This Chicken Dijon with Mushrooms and Artichokes is gently sautéed with artichoke hearts and sliced mushrooms and fresh tarragon is everything you are looking for in a weeknight meal! Prep: 10 mins Cook: 30 mins Yields: 4 Servings Directions 1Season chicken pieces with salt and pepper. 2In a large skillet, melt butter over medium-high heat. Add the chicken to the pan and sauté until it is golden brown on all sides. The chicken will not be cooked all the way through at this point. 3Remove the chicken from the pan and set aside. 4Deglaze the pan with chicken stock. 5Then add the tarragon. Reduce heat to low and let simmer for 5 minutes. 6Add the heavy cream, Dijon mustard, mushrooms and artichokes and let simmer an additional 10 - 15 minutes. 7Add the chicken back to the pan and let simmer until the chicken is cooked all the way through, about 5 - 8 minutes. Ingredients 1½ pounds boneless, skinless chicken breast, cut into small pieces salt and black pepper, to taste 3 Tablespoons butter 1 - 15 ounce can of quartered artichoke hearts, drained 8 ounces mushrooms, sliced 1 cup chicken stock 1 cup heavy cream 2 Tablespoons Dijon mustard 1 teaspoon fresh tarragon, chopped or ⅛ teaspoon dried tarragon close full screen 00:00 0 Reviews Cancel reply Your review ...All fields are required to submit a review.Your name ... Your email ... Notify me of new posts by email.