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
- Pound chicken breasts until about 1/2 inch thick. Sprinkle with salt and pepper
- 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
- 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.
- Return chicken to sauce and heat until chicken heated through. Serve over mashed potatoes.
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