Chicken with Cornichon Sauce

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil cream until thick and reduced to 3/4 cup, about 20 minutes.
  • Season chicken with salt and pepper, saute in butter 3-4 minutes per side, remove and keep warm.
  • Add chicken broth to skillet and boil until reduced to 1/4 cup.
  • Add pickles, cream and mustard and reheat without boiling.
  • Add tarragon, parsley and chives, return chicken to the pan just long enough to heat through, turn to coat with sauce and serve.
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