Chicken Paillards With Artichokes & Dijon Sauce

• 1 lb boneless skinless chicken breast
• 2 teaspoons oil
• 2 tablespoons shallots, finely minced or grated
• 1 teaspoon cornstarch
• 1 cup fat free chicken broth, divided
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon whole grain mustard
• 1 1/2 teaspoons Dijon mustard
• 4 canned artichoke hearts, quartered
• 4 teaspoons fresh tarragon (chopped) or 1 teaspoon dried tarragon
• salt and pepper

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.

chicken breast, oil, shallots, cornstarch, chicken broth, balsamic vinegar, whole grain mustard, mustard, hearts, fresh tarragon, salt

Taken from www.food.com/recipe/chicken-paillards-with-artichokes-dijon-sauce-135764 (may not work)