Can be prepared with salmon or trout instead of chicken.Serves 4
Total time: 20 minutes
Goes well with rice and asparagus
Total time: 20 minutes
Goes well with rice and asparagus
Ingredients:
4 boneless chicken breasts
1/4 t. salt
1/4 t. pepper
2 T. olive oil
1/4 c. dry white wine or chicken broth
1/2 c. heavy cream
2 T. Dijon mustard
1 t. dried tarragon
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, turning once. I usually turn it up to high heat for the last minute to really brown each side. Transfer to a plate; keep warm.
Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.
Recipe source: Everyday Food
4 boneless chicken breasts
1/4 t. salt
1/4 t. pepper
2 T. olive oil
1/4 c. dry white wine or chicken broth
1/2 c. heavy cream
2 T. Dijon mustard
1 t. dried tarragon
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, turning once. I usually turn it up to high heat for the last minute to really brown each side. Transfer to a plate; keep warm.
Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.
Recipe source: Everyday Food
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