AllenOK
Executive Chef
I have a decided soft spot for Dijon mustard, as well as the chicken/tarragon combo. This sounds like a winner!
Dijon Tarragon Cream Chicken
Yields: 4 servings
1 T butter
1 T olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ c heavy cream
1 T Dijon mustard
2 t chopped fresh tarragon
Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
Dijon Tarragon Cream Chicken
Yields: 4 servings
1 T butter
1 T olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ c heavy cream
1 T Dijon mustard
2 t chopped fresh tarragon
Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
