1 1/2 pounds Smoked Chicken Breast
1 tablespoonMoutarde de Dijon
1/4 cup flour
2 tablespoons olive oil, divided
3 tablespoons butter
1/2 cup sliced onions
6 ounces button mushrooms, sliced
1/2 cup pinot grigio or other dry white wine
4 ounces marinated artichoke hearts quartered, marinating liquid reserved
1/2 cup sour cream
Buttered noodles for serving
In a bowl, mix together the flour with salt and pepper. Lightly dredge the chicken in the mixture, shaking off any excess flour. Heat a large 10-inch skillet over medium-high heat and add 1 tablespoon olive oil. Working in batches, brown the chicken tenders on one side until they’re deep golden brown, about 3 minutes. Reduce the heat to medium and rotate the tenders to cook the other side, about 2 minutes.
Move cooked tenders to a baking sheet and place in a 200˚F oven to keep warm. Repeat process for remaining chicken.
Once chicken is cooked, wipe out skillet and place over medium heat. Add the butter, swirling around until melted. Add the onions and sauté for 2 minutes or until they are softened and translucent. Make sure they do not caramelize. Increase the heat to medium-high and add the mushrooms. Sauté until just softened, about 1 minute.Deglaze the pan with the wine and cook on low until it has reduced by half of its original volume, about 3 minutes. Add in the artichokes and1/4 cup of the reserved marinating liquid to the pan, stirring gently to combine. Heat just enough to warm the artichokes, about 1 minute. Reduce heat to low and gently mix in the sour cream and Dijon Mustard. Stir until sauce is creamy and vegetables are evenly coated. Remove from heat.
Serve by spooning the creamy vegetables and sauce over the chicken tenders with buttered noodles alongside.
Recipe credits: Marian Romano
Photo credits: Yewande Komolafe