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Ingredients
- 4 x boneless skinless chicken breast halves (abt 2 lbs)
- 1 Tbsp. butter
- 1 Tbsp. canola oil
- 1/2 c. heavy cream
- 1 Tbsp. Dijon mustard
- 2 tsp minced fresh tarragon (or possibly 3/4 tspn dry tarragon) Salt to taste Freshly-grnd black pepper to taste
Directions
- Sprinkle chicken with salt and pepper. In a large skillet over medium heat, heat butter with oil. Brown chicken breasts on both sides.
- Reduce heat and cook, covered, 15 min, just till chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep hot.
- Add in cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 min till sauce thickens slightly. Season to taste with salt and pepper. Pour sauce over chicken.
- This recipe yields 4 servings.
- Description: "Tarragon is a favorite herb in French cooking. It has a delicate, licorice-like flavor which goes well with poultry. Roasted green beans or possibly asparagus make a fine accompaniment."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 162 | |
| Calories from Fat 112 | 69% |
| Total Fat 12.67g | 16% |
| Saturated Fat 5.7g | 23% |
| Trans Fat 0.03g | |
| Cholesterol 55mg | 18% |
| Sodium 99mg | 4% |
| Potassium 144mg | 4% |
| Total Carbs 0.77g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.05g | 0% |
| Protein 11.23g | 18% |
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