Prep 10 mins
Cook 15 mins
A french dish shamelessly stolen from the web!
- 4 boneless skinless chicken breasts, pounded thin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1⁄4 cup dry white wine
- 1⁄2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon dried tarragon or 1 tablespoon fresh tarragon
- Sprinkle each chicken breast with 1/4 teaspoon of pepper and 1/4 teaspoon salt.
- Heat the olive oil in a large skillet over med-high heat. Add the chicken and sauté until cooked through, turning just once depending upon the thickness, 6-10 minutes total time. Transfer to a plate and keep warm.
- Pour the wine into the skillet to deglaze the pan and cook, stirring to scape up the brown bits, until the wine is reduced by half, about 1 minute.
- Whisk in the cream, mustard and tarragon and cook, continuing to whisk, about 2 minutes until thickened.
- Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
- Divide the chicken among 4 serving plates and pour some sauce over each portion.
Very easy and delicious.
This dish is divine, so easy to prepare, but tastes as if you have been slaving over a hot stove all day. I used fresh tarragon, and half and half instead of the heavy cream. Served with garlic mashed potatoes, green beans and fresh tomato slices drizzled with olive oil and torn basil.Totally yum !
Absolutely wonderful - and easy as well! Definitely fresh tarragon if possible because it does make a big difference. A great company entree and so quickly made. Thanks currybunny.