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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chicken breasts between 2 sheets of waxed paper and pound into 3/8 inch thickness. Make them thicker if desired, just be certain the breasts are an even thickness for cooking purposes. Season the chicken with a bit of salt and pepper. | 2. Heat 1 teaspoon of oil in a large non stick skillet over medium high heat. Cook chicken until the outside is golden brown in color and the breast is cooked through, about 2-3 minutes per side. Plate the cooked chicken and cover to keep warm. You can also keep it warm in a 200 degree oven. | 3. In the same pan used to cook the chicken, add the remaining teaspoon of oil and 1 tablespoon of the chicken broth. Cook the shallots until they are translucent but not browned. | 4. Mix the cornstarch with a tablespoon of the chicken broth. Add the remaining broth to the pan with the scallions. Add the constarch & broth mix to the pan and bring the liquid to a boil, stirring while the mix thickens. | 5. Mix in the two mustards and vinegar making sure they are well incorporated. Stir in the tarragon and artichokes. Let the sauce simmer 3 to 5 minutes until the artichokes are warmed through. | 6. To plate, spoon sauce over warmed paillards. | 7. Garnish with additional tarragon if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb	boneless skinless	780.1798	0.0	94.5741	41.9573
oil	2	teaspoons		74.752	0.0	0.0239	8.488999999999999
shallot	2	tablespoons	minced grated	14.4	3.36	0.5	0.02
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
chicken broth	1	cup	divided fat free	78.12	1.89	11.1384	2.6208
balsamic vinegar	1 1/2	1/2		21.12	4.0872	0.1176	0.0
grain mustard	1	tablespoon		-	-	-	-
dijon mustard	1 1/2	1/2		-	-	-	-
artichoke heart	4		canned quartered	-	-	-	-
tarragon	4	teaspoons	chopped	7.08	1.2053	0.5465	0.1738
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.