Dijon Artichoke Chicken

 

Served during our September at home events.

 

Ingredients 

4 chicken breasts

Fresh or canned mushrooms (amount to taste)

1 jar chicken gravy (in the jar, Heinz)

1/2 cup half & half

2 TBS (heaping) Dijon mustard 

2 TBS butter 

2 TBS olive oil

Milk and flour for dredging

Salt to taste

Pepper to taste

Optional, but we added them when serving: 1/2 to whole can of quartered artichoke hearts

 

1. Lightly flatten 4 chicken breasts.

2. Dip in milk and dredge in flour.

3. Salt and pepper to taste 

4. Brown on each side in 2 TBS butter and 2 TBS olive oil. 

5. Remove chicken from skillet, leaving drippings. 

6. Saute fresh or canned mushrooms in drippings, then add chicken gravy, half & half, and dijon mustard to skillet and stir well. 

7. Add chicken breasts back in and cook until chicken is tender, at low to medium heat. This should take about 20-25 minutes.

(Optional) 8. When you begin to simmer for 20-25 minutes, you can also add 1/2 to whole can of quartered artichoke hearts.