INGREDIENTS:
1. 4 (6 ounce) boneless skinless chicken breasts
2. 1/4 teaspoon salt
3. 1/4 teaspoon pepper
4. 2 tablespoons olive oil
5. 1/4 cup dry white wine or chicken broth
6. 1/2 cup heavy cream
7. 2 tablespoons Dijon mustard
8. 1 teaspoon chopped dried tarragon
COOKING DIRECTIONS:
1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.
Yield: 4 servings
Source: food.yahoo.com
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.
Yield: 4 servings
Source: food.yahoo.com
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
No comments:
Post a Comment