Dijon Artichoke Chicken

Ingredients

• 4 skinless boneless chicken breast halves (pounded to 1/2 inch thick)
• 1 tbls olive oil
• 1 medium sweet red pepper, sliced into very thin strips
• 1/4 cup light mayonnaise
• 2 tsp red wine vinegar
• 2 tsp dijon mustard
• 1/2 tsp low sodium powdered chicken boullion
• 1 can artichoke hearts, drained and halved (not the spicy kind in the jar)
• flour
• 2/3 cup water

Directions

Heat oil in large nonstick skillet over medium high heat until hot. Add red pepper strips (they should sizzle) and cook just until tender, stirring occasionally. Remove from pan. Dip chicken in flour and place in pan drippings still over medium high heat. Cook until golden brown on both sides and cooked through about 10 minutes, removing them when done. Spoon fat from skillet. With wire whisk stir mayo, red wine vinegar, dijon mustard, chicken boullion and water in skillet over medium heat until it boils. Add salt and pepper to taste, then add chicken, artichokes, and red pepper to skillet. Cook together about 30 seconds and remove chicken to plates. Top each piece with artichokes and peppers and drizzle a little of the pan sauce over the top of each piece. This dish looks elegant and is great when served with rice or baked potatoes and caesar salad.

Enjoy!

Makes 4 main dish servings