French Tarragon Chicken
- 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
- Mise en place ~ Gather ingredients
- Season the chicken on both sides with the salt and white pepper.
- Heat the olive oil in a large sauté pan over medium-high heat.
- Dredge the chicken in flour – whole flour wheat will give a nutty flavor when browned.
- Place the chicken in the pan - do not crowd it; cook until golden, about 4 minutes per side.
- Remove the chicken and set it aside on a serving plate.
- Increase the heat to high; add the shallot and white wine; cook until soft about 4 minutes.
- Whisk the heavy cream and mustard into the pan; bring the sauce to a boil.
- Reduce the heat to medium; simmer for 2 minutes, until thickened and bubbly.
- Remove from the heat; add the tarragon and parsley.
- Spoon sauce over the chicken, and serve.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/french-tarragon-chicken/
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