Dijon and Tarragon Chicken
Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
4 pieces boneless, skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
2 medium shallots
2 cloves garlic
1 cup white wine
1 cup chicken stock
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 lemon
1/4 cup stemmed fresh tarragon
4 pieces boneless, skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
2 medium shallots
2 cloves garlic
1 cup white wine
1 cup chicken stock
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 lemon
1/4 cup stemmed fresh tarragon
Directions:
Pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces.
Season chicken breasts salt and pepper.
Heat a large cast-iron skillet over medium-high heat with olive oil and melt butter into oil.
When it foams, add chicken and brown on both sides, 6 to 7 minutes.
Peel and chop shallot and chop or grate garlic.
Remove chicken to a plate, add shallots and garlic and stir one minute.
Add wine and reduce to 1/4 cup, then add stock and bring to boil.
Add heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon.
Chop and add tarragon before serving the chicken.
Pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces.
Season chicken breasts salt and pepper.
Heat a large cast-iron skillet over medium-high heat with olive oil and melt butter into oil.
When it foams, add chicken and brown on both sides, 6 to 7 minutes.
Peel and chop shallot and chop or grate garlic.
Remove chicken to a plate, add shallots and garlic and stir one minute.
Add wine and reduce to 1/4 cup, then add stock and bring to boil.
Add heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon.
Chop and add tarragon before serving the chicken.
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