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    Dijon Tarragon Chicken


    Source of Recipe


    Adapted from Ladies Home Journal October 2003


    Recipe Introduction


    The creamy sauce goes well with mashed potatoes.


    List of Ingredients


    • 4-6 boneless, skinless chicken breasts
    • salt and pepper to taste
    • 2 Tbs flour
    • 1 Tbs butter
    • 1 Tbs olive oil
    • 1/2 cup white wine
    • 1/2 cup chicken broth
    • 2 cups heavy cream
    • 1 tsp Dijon mustard
    • 1/2 cup shredded Parmesan cheese
    • 3 tsp chopped fresh tarragon (if fresh tarragon not available
    • use 3 tsp chopped parsley and 1-1/2 tsp dried tarragon)


    Instructions


    1. Pound chicken breasts until about 1/2 inch thick. Sprinkle with salt and pepper
    2. Dredge chicken in flour. Heat butter and oil in large non-stick skillet and cook chicken until brown and cooked through. Transfer chicken to plate, set aside
    3. Add wine and broth to skillet, boil until volume reduced by half. Stir in cream and mustard. Simmer for about 2-3 minutes, or until thickened. Stir in Parmesan cheese until melted. Stir in tarragon.
    4. Return chicken to sauce and heat until chicken heated through. Serve over mashed potatoes.
 

 

 

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