Chicken Dijon Recipe | James Beard Foundation

Ingredients

• 1/4 cup cornstarch or flour
• 2 teaspoons sea salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 pounds chicken tenders or breasts
• 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
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped parsley, optional
• Buttered noodles for serving