Quick & Easy Tarragon Chicken
Another quick and easy chicken dish that is scrumptious to the last bite!
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 |
chicken breasts
skinless, boneless |
|
|
| ¾ | cups |
wine
dry, white, or vermouth |
*
|
| 2 | teaspoons |
prepared mustard
dijon |
|
| 1 | tablespoon |
tarragon leaves
fresh, chopped, or 1 ts dried |
|
| ½ | teaspoon |
salt
|
|
|
black pepper
freshly ground, to taste |
*
|
||
| ¾ | cup |
cream
heavy |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 15 | ml |
vegetable oil
|
|
| 4 | each |
chicken breasts
skinless, boneless |
|
| 177 | ml |
wine
dry, white, or vermouth |
*
|
| 1E+1 | ml |
prepared mustard
dijon |
|
| 15 | ml |
tarragon leaves
fresh, chopped, or 1 ts dried |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 177 | ml |
cream
heavy |
|
Directions
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 and boil until mixture thickens slightly, about 3 minutes.
Return chicken to pan; turn in sauces to coat and simmer 7 to 12 minutes until chicken is tender.
Remove chicken to a serving platter, spoon sauce over it.
