Shelly's Recipe

HERBED ARTICHOKE CHICKEN

Category: Chicken

8 boneless, skinless chicken thighs
1/4 cup Dijon mustard
1 cup flour
1/2 tsp salt and cayenne pepper
1 tsp paprika
1/4 cup olive oil
1 leek, thinly sliced
1 small bunch chives, thinly sliced
3 clove garlic, minced
1 cup white wine
1 (14.5 oz) can chicken broth
1/4 cup fresh minced basil
3 Roma tomatoes, diced
1 (8 oz) can artichoke hearts, quartered, drained
1 (16 oz) pkg egg noodles, cooked according to package directions

Cut thighs in 1 inch strips, crosswise. Place in bowl and stir in mustard.

In another bowl, stir together flour and seasonings; add chicken and coat each piece.

In a large fry pan, place olive oil over medium high heat. Add chicken and cook 10 minutes, turning to brown on all sides; remove and set aside.

To fry pan, add leeks, chives and garlic; stir and cook for 2 minutes. Add wine and broth, stirring; cook 5 minutes. Return chicken to pan, reduce heat to medium and simmer 10 minutes. Add next 3 ingredients; cook 5 minutes more. Remove from heat and serve over egg noodles. Serves 8