Chicken Dijon Baked with Artichokes

Chicken Dijon with Artichokes

Ingredients:
1 lb Chicken Breast, skinless, boneless, butterfly-cut
2 cups marinated Artichoke Hearts, quartered
2 cups Table Mushrooms, sliced
1 Tbsp Herbes de Provence
2 cloves Garlic, minced
1 tsp Salt
1 tsp Ground Black Pepper
2 Tbsp Butter, diced
1-2 cups Bread Crumbs
1 Tbsp Olive Oil
1 cup Sauvignon Blanc
1/4 cup Milk
4-6 Tbps Dijon Mustard

Directions:

  • Pat the chicken dry, and coat with the Bread Crumbs.
  • Saute in a skillet with the Olive Oil on medium heat until browned on the outside.
  • Remove and set to the side.
  • Preheat Oven to 350°F
  • In a Dutch Oven or other baking dish, combine the Artichoke Hearts, Mushrooms, Garlic, Herbs, and Spices.
  • Dollop with the pieces of Butter.
  • In a small bowl, whisk together the Wine and the Milk and then pour over the Artichoke/Mushroom mixture.
  • Cover with the pieces of Chicken, like a blanket.
  • Using a knife, spread the Dijon Mustard over the Chicken.
  • Bake for 20-25 minutes, covered.

NOTES: The use of Dijon Mustard with Chicken comes in various forms–some with a creamy mustard sauce, and others with a mustard rub. This Baked version allows the chicken to be steamed with the wine and herbs as well as allow the juices of the chicken and mustard to soak into the artichokes and mushrooms.

Variations:
Chicken in Dijon Cream Sauce

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