French Tarragon Chicken
Author: 
 
Ingredients
  • 4 six to eight ounce boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons chopped shallot
  • 1 cup dry white wine
  • 1 tablespoon Dijon mustard
  • ½ cup heavy cream
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon salt - approximately
  • ½ teaspoon freshly ground white pepper
  • flour for dredging
Instructions
  1. Mise en place ~ Gather ingredients
  2. Season the chicken on both sides with the salt and white pepper.
  3. Heat the olive oil in a large sauté pan over medium-high heat.
  4. Dredge the chicken in flour – whole flour wheat will give a nutty flavor when browned.
  5. Place the chicken in the pan - do not crowd it; cook until golden, about 4 minutes per side.
  6. Remove the chicken and set it aside on a serving plate.
  7. Increase the heat to high; add the shallot and white wine; cook until soft about 4 minutes.
  8. Whisk the heavy cream and mustard into the pan; bring the sauce to a boil.
  9. Reduce the heat to medium; simmer for 2 minutes, until thickened and bubbly.
  10. Remove from the heat; add the tarragon and parsley.
  11. Spoon sauce over the chicken, and serve.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/french-tarragon-chicken/