Quick & Easy Tarragon Chicken
Quick and easy chicken recipe. Chicken breast in a flavorful tarragon cream sauce.
Yield
4 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ¾ | cup |
white wine
|
*
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | tablespoon |
tarragon leaves
chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¾ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 15 | ml |
vegetable oil
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 177 | ml |
white wine
|
*
|
| 1E+1 | ml |
dijon mustard
|
|
| 15 | ml |
tarragon leaves
chopped |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 177 | ml |
heavy whipping cream
|
|
Directions
In a large frying pan, melt butter and 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 any brown 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.
Return chicken to pan; turn in sauces to coat and simmer about 6 minutes or until chicken is tender.
Remove chicken to a serving platter and spoon the sauce over it.
