Quick & easy tarragon chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1 | tablespoon | Vegetable oil |
| 4 | Chicken breasts halves skinned and boned | |
| ¾ | cup | Dry white wine or vermouth |
| 2 | teaspoons | Dijon mustard |
| 1 | tablespoon | Chopped fresh tarragon or 1 tsp dried |
| ½ | teaspoon | Salt |
| Freshly ground pepper | ||
| ¾ | cup | Heavy cream |
Directions
1. 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.
2. Add wine to the pan. Bring to a boil, scraping up born\\wn bits from bottom of pan with a wooden spoon. Stir in mustard, tarragon, salt and pepper to taste. whisk in cream and boil until mixture thickens slightly, about 3 minutes.
3. Return chicken to pan; turn in sauces to coat and simmer 7-½ minutes until chicken is tender. remove chicken to a serving platter, spoon sauce over it.