Tarragon Cream Chicken

Recipe by IngridH
READY IN: 21mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
  • Heat oil in a large skillet.
  • Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
  • Add shallots and garlic. Cook 1 minute.
  • Add broth and tarragon. Cook 2 minutes.
  • Remove chicken to warm serving platter.
  • Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
  • Pour sauce over chicken and serve.
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RECIPE MADE WITH LOVE BY

@IngridH
Contributor
“This came from Cooking Pleasures Magazine, March 2008. I haven't tried it yet, but it looks easy and yummy. If you don't have tenders, you can substitute boneless, skinless breasts, but you may need to cook a bit longer. For a dish with a little more zing, add 2 teaspoons of course ground mustard with the cream. Updated 7/28/11: I made this for dinner last night, and the family loved it! I used the optional mustard, and it really made the sauce.”