Tuesday, August 5, 2014

143.8…Dijon Tarragon Cream Chicken

I'm on a cooking roll. Fabulous dinner last night that included three different new(isn) recipes. The Dijon Tarragon Cream Chicken was outstanding. The sauce went perfectly with the Roasted Potatoes and Roasted Asparagus (recipes coming).

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Dijon Tarragon Cream Chicken (Serves 4)

Recipe adapted from allrecipes.com

Ingredients:

1 Tbsp. butter

1 Tbsp. olive oil

4 skinless, boneless chicken breasts (pounded to 1/2" thickness)

Salt & pepper to taste

1 cup heavy cream

1-2 Tbsp. Dijon mustard

2 tsp. chopped fresh tarragon

Directions:

1. Melt butter and heat oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in skillet. Brown on both sides, about 2-3 minutes per side. Remove from pan, set aside.

2. Stir cream into pan, scraping up brown bits. Mix in mustard and tarragon. Add chicken and its juices back into pan. Cook until chicken is done and sauce is thickened, about 5 minutes. Drizzle chicken with remaining sauce to serve.

Printable Recipe

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I doubled the sauce from the original recipe. You'll thank me…you could drink the sauce.

Last night I went over to Lisa's for the premier of "Bachelor in Paradise." As per Lisa's normal attention to detail and a theme, her home was decked out in tropical flare!

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I managed to avoid most of the food except for some pop chips and these little devils:

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York Peppermint Patties are one of my favorite candies ever. 

Breakfast this morning was a Special K Flatbread Breakfast Sandwich and some pineapple. 

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After camp drop offs, I went to Barre class. It was tough today! 

Lunch was tuna, veggies and ranch. The good ole favorite. 

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What is your favorite candy?  Besides the Yorks, I LOVE Nestle Crunch Bars and See's Candy.

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