Chicken, Entrée North American Pan Fried
April 20, 2015
This rich tasting cream sauce gives a great element of flavour to the dish.
4 Boneless, skinless chicken breast halves
Salt and pepper
1 tbsp Butter
1 tbsp Olive Oil
3 tbsp Prepared or Dijon mustard
2 tsp Dried tarragon
1 cup Half-and-half cream
1Lightly season chicken breasts with salt and pepper.
2Preheat a large skillet over medium heat.
3Melt butter with olive oil, then brown the chicken breasts on both sides.
4Reduce heat to low, cover and cook for about 15 minutes, until cooked through. Transfer to a serving plate and keep warm.
5Add mustard and tarragon to skillet.
6Stir the sauce over medium heat until it is reduced to half.
7Reduce heat to low, add in cream and stir until slightly thicken. Season to taste with salt & ground pepper.
8Pour the sauce over the chicken breasts and serve hot.
Serve tarragon-mustard sauce on the side for dipping or use as a water substitute when pureeing.
Recipe adapted from: DietPlan-101.com
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