Sautéed Chicken Paillards with Artichoke Hearts Recipe
At the center of the spiky leaves of the artichoke is the heart, the most tender, flavorful part of the vegetable. It takes a little work to get to the heart, but the extra effort is well worth it.
Keywords
- white wine
- french
- artichoke
- chicken breast
- shallot
- tarragon
- main
- dinner
- gluten free
- nut free
- one-pot meals
- saute
- spring
- bon appétit
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Ingredients
- 1 lemon, cut in half
- 3 large artichokes
- 6 skinless boneless chicken breast halves
- 1/4 cup all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1/2 cup minced shallots (about 2 large)
- 1/3 cup dry white wine
- 1 cup low-salt chicken broth
- 4 teaspoons chopped fresh tarragon plus additional for sprinkling
- 3 tablespoons chilled butter, cut into 1/2-inch cubes
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