Quick And Easy Tarragon Chicken
2 tb Butter
1 tb Olive oil
4 Chicken breasts halves skinned and boned
3/4 c Dry white wine or vermouth
2 ts Dijon mustard
1 tb Chopped fresh tarragon or 1 tsp dried
1/2 ts Salt
Freshly ground pepper
3/4 c Heavy cream
In a large frying pan, melt butter in oil over medium-high heat. Add chicken
breasts and cook, turning once, until lightly browned, about 4 minutes a side.
Remove and set aside.
Add wine to the pan. Bring to a boil, scraping up brown bits from bottom of pan
with a wooden spoon. Stir in mustard, tarragon, salt and pepper to taste. Whisk in
cream, bring to a boil and boil until mixture thickens slightly, about 3 minutes.
Return chicken to pan; turn in the sauces to coat and simmer 7-1/2 minutes until
chicken is tender. Remove chicken to a serving platter, spoon sauce over it.
Serving with a fresh green salad and a side dish of other vegetables would give
this meal a lot of eye appeal and make the meal more nutritious.
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