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).
Dijon Tarragon Cream Chicken (Serves 4)
Recipe adapted from allrecipes.com
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
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.
I doubled the sauce from the original recipe. You'll thank me…you could drink the sauce.
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