Dijon Chicken with Artichokes and Mushrooms over Soba Noodles

i saw this recipe on pinterest a while ago and have already made it for a personal chef client. but tonight, i finally made it for myself. of course i couldn't leave well enough alone and i had to change the recipe a bit.

i couldn't quite see myself pouring 2 cups of whipping cream over a relatively healthy chicken dish. instead i used plain greek yogurt and 1 tbs light cream.

the original recipe calls also calls for regular pasta but i prefer whole wheat or soba noodles for their increased nutritional value. soba noodles are made from buckwheat flour. soba contains all eight essential amino acids, including lysine, which is lacking in wheat and is high in magnesium. studies show diets that contain buckwheat have been linked to lowered risk of developing high cholesterol and high blood pressure and buckwheat is gluten-free! of course, you don't have to use soba noodles. you can use whole wheat or regular pasta too.

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i have to admit i over-did it on the dijon. because i substituted greek yogurt for some of the heavy cream, it ended up being too spicy. while thick, greek yogurt works as a substitute, it doesn't cut the spiciness of things like cream or mayonnaise does. the flavor was good, but it definitely cleared out our sinuses. for that reason, i scaled back the dijon by half in the recipe below.

it's worth noting cupcake vineyards chardonnay pairs well with this dish. i am not a big chardonnay fan but this one is dry enough that it was delightful both in the dish and sipped while eating the dish.

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Dijon Chicken with Artichokes and Mushrooms over Soba Noodles
serves 4
adapted from rock recipes

5 oz soba noodles, cooked
1 tbs extra virgin olive oil
1/2 tbs unsalted butter
4 boneless skinless chicken breasts
8 oz baby bella mushrooms, sliced
1 cup artichoke hearts, quartered (canned and drained or frozen)
2 shallots, thinly sliced
3 tablespoons olive oil
3 cloves minced garlic
salt and pepper to taste
1/2 cup dry white wine
2 tbs plain greek yogurt
1 tbs dijon mustard
1 tbs light cream

preheat oven to 350 degrees F.

heat olive oil and butter in a large skillet over medium heat. pat chicken breasts dry and sprinkle with salt and pepper. add chicken breasts to skillet and cook for 4-5 minutes per side - until golden brown. remove from pan and transfer to a greased baking dish and bake for 10-20 minutes until cooked through.

in a small bowl, whisk together yogurt, mustard and light cream. set aside.

wipe skillet leaving roughly 1 tbs oil. add shallots and mushrooms and saute 2-3 minutes. season with salt and pepper (i used approximately 1/4 tsp freshly ground pepper and 1/2 tsp kosher salt). add artichoke hearts and cook until slightly browned. remove from pan and set aside. add wine and simmer until reduced by half. add shallots and mushrooms back to the pan. add garlic and continue to cook until mushrooms and artichokes are tender and liquid is reduced to about 1/4 cup (mushrooms will give off additional liquid). remove from heat and stir in dijon mixture.

serve chicken breasts over cooked soba noodles and spoon mushroom mixture over chicken breasts. serve immediately.