Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

Tarragon Chicken




Source of Recipe


Just Recipes web site






Recipe Introduction


To be tried soon...





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.