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Ingredients
| chicken breasts: 4 breasts (halved) |
| salted butter: 1 1/2 Tbl |
| shallot onions (chopped): 1/3 cup (finely chopped) |
| dry vermouth: 1/3 cup |
| Dijon mustard: 2 Tbl |
| light whipping cream (fluid): 1/2 cup |
| fresh tarragon: 2 1/2 Tbl (chopped) |
Mustard-Tarragon Chicken Sauté
Credit: Epicurious
User rating:
An elegant entrée in about 15 minutes — using ingredients you are likely to have on hand. Serve the chicken with mashed potatoes and baby peas or a Bibb lettuce salad for a balanced weeknight meal. Finish with a raspberry tart from the bakery.
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Prep Time
min -
Cook Time
min -
Servings
4 serving(s)
Tags
Preparation
Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.