Mustard-Tarragon Chicken Saute
Source of Recipe
Internet
List of Ingredients
4 skinless boneless chicken breast halves
Salt and pepper, to taste
1 1/2 tablespoons butter
1/3 cup finely chopped shallots
1/3 cup dry vermouth
2 tablespoons whole grain Dijon mustard
1/2 cup whipping cream or chicken stock (optional)
2 1/2 tablespoons chopped fresh tarragon, divided
Season the chicken breasts with salt and pepper. Melt the butter in a heavy large skillet over medium-high heat. Add chicken breasts and saute until cooked through, about 5 minutes per side. Transfer chicken to a platter and tent over with foil to keep warm (200-degree oven).
Add shallots to the skillet and saute for 1 minute. Add vermouth, mustard and 1 1/2 tablespoons of the tarragon. Bring to a simmer. Add cream (light cream), chicken stock or more wine and stir often till sauce simmers for about 3 minutes and thickens slightly.
Return chicken and any accumulated juices from the platter into the skillet. Simmer until the chicken is heated through, turning to coat, about 1 minute.
Transfer chicken and sauce to platter. Sprinkle with remaining tablespoon tarragon. Serves 4.
Recipe
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