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.

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