Chicken Breasts With Wine and Cream Reduction
photo by Katie Beth
- Ready In:
- 4 chicken breast halves, trimmed and pounded very thin
- 2 medium tomatoes, seeded and chopped
- 2 shallots, finely minced
- 2 tablespoons chopped fresh tarragon
- 1⁄4 cup flour
- salt and pepper
- penzey's sunny paris seasoning
- 1⁄3 cup dry vermouth or 1/3 cup other dry white wine
- 3⁄4 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 tablespoon butter
- 1 tablespoon olive oil
- Pat the pounded chicken breasts very dry with paper towels. Season with salt ,pepper and sunny paris seasoning on both sides.
- Heat a large saute pan and add equal parts olive oil and butter just enough to geneouresly coat the pan. Just before putting the chicken in the pan dredge it in flour lightly.
- Saute over medium high heat three to four minutes each side, brown nicely but watch the heat, lower if getting too dark. Remove chicken to a plate and cover to keep warm.
- Add the shallots to the pan and briefly saute, two minutes or so. Add the wine and scrape up all the brown bits,bring heat up to high, watch closely and reduce to a thick glaze. Stir all along.
- Add the cream and mustard, season with additional salt, pepper and seasoning blend. Boil over high heat stirring until reduced and thickened.
- Add tomatoes and tarragon, stir and add the chicken back along with any juices. Return heat to medium low and cover heat for two minutes.
- Serve with fluffy white or brown rice.
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