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Tarragon Chicken

Source of Recipe


Just Recipes web site






List of Ingredients



• 2 Tbsp. butter or margarine
  
• 1 Tbsp. vegetable oil
  
• 4 chicken breast halves, skinned and boned
  
• 3/4 c. dry white wine or Vermouth
  
• 2 tsp. Dijon mustard
  
• 1 Tbsp. chopped fresh tarragon, or 1 tsp. dried
  
• 1/2 tsp. salt
  
• Freshly ground pepper
  
• 3/4 c. heavy cream
  






Instructions



1. In a large frying pan, melt butter in oil over medium-high heat. Add chicken breasts and cook, turning once, until lightly browned, about 4 minutes a side. Remove and set aside.
   
   
2. Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan with a wooden spoon. Stir in mustard, tarragon, salt and pepper to taste; whisk in cream and boil until mixture thickens slightly, about 3 minutes.
   
   
3. Return chicken to pan; turn in sauces to coat and simmer 7 1/2 minutes until chicken is tender. Remove chicken to a serving platter; spoon sauce over it.