Dijon-Tarragon Cream Chicken
Recipe: #2523
November 14, 2011
Categories: Sauce, Chicken, Brunch, Christmas, Mothers Day, New Years Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Sugar-Free, Heavy Cream, Boneless Pieces, Chicken Dinner, more
"I dont remember where I found this recipe but when I saw Dijon mustard, tarragon, and chicken breasts I knew it was a recipe I wanted to save."
Ingredients
Nutritional
- Serving Size: 1 (139.5 g)
- Calories 297.6
- Total Fat - 16 g
- Saturated Fat - 6.9 g
- Cholesterol - 124.6 mg
- Sodium - 159.4 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0.2 g
- Sugars - 0.1 g
- Protein - 35.8 g
- Calcium - 33.3 mg
- Iron - 1.4 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large skillet heat together oil and butter. Sprinkle chicken breasts with salt and pepper and place in skillet. Brown chicken on both sides for a nice golden brown color. Reducing heat to medium cover skillet and cook chicken for about 15 minutes or until chicken juices run clear. Remove chicken and place on plate, cover with aluminum foil, and set aside.
Step 2
Add cream to skillet and stir while scraping brown bits off bottom of the pan. Put mustard and tarragon into cream mixture and cook for 5 minutes until sauce has thickened. Remove chicken in skillet and coat in sauce. Serve chicken and drizzle with remaining sauce.
Tips
No special items needed.