Servings: 4
2 Tablespoon(s) Butter or margarine
1 Tablespoon(s) Vegetable oil
4 Chicken breasts halves-skinned and boned
3/4 Cup(s) Dry white wine or vermouth
2 Teaspoon(s) Dijon mustard
1 Tablespoon(s) Chopped fresh tarragon-or 1 tsp dried
1/2 Teaspoon(s) Salt
Freshly ground pepper
3/4 Cup(s) Heavy cream
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 7-1/2 minutes until chicken is tender. Remove chicken to a serving platter, spoon sauce over it.
Back | a2zKathy.com