Mustard-Tarragon Chicken Saute

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"An elegant entree in about 15 minutes - using ingredients you are likely to have on hand. Serve with mashed potatoes and a fresh veggie for a complete meal. From Bon Appetit."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (143.8 g)
  • Calories 201.2
  • Total Fat - 11.7 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 300.3 mg
  • Sodium - 211.1 mg
  • Total Carbohydrate - 2.4 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.5 g
  • Protein - 21.1 g
  • Calcium - 43.6 mg
  • Iron - 3.4 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.1 mg

Step 1

Sprinkle chicken breasts with salt and pepper.

Step 2

Melt butter in heavy large skillet over medium-high heat.

Step 3

Add chicken breasts and saute until cooked through, about 5 minutes per side.

Step 4

Transfer chicken to platter.

Step 5

Tent with aluminum foil to keep warm.

Step 6

Add shallots to same skillet and saute 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes.

Step 7

Return chicken and any accumulated juices to skillet.

Step 8

Simmer until chicken is heated through, about 1 minute.

Step 9

Transfer chicken and sauce to platter.

Step 10

Sprinkle with remaining 1 tablespoon tarragon and serve.

Tips & Variations


No special items needed.

Related

ImPat

Unfortunately I had to use dried tarragon as for the life of me I could not find fresh in the supermarkets or greengrocers and even tried the nursery to see if I could get some in a pot that I could also plant in the herb garden but no go. Also I don't have vermouth in the house so used a dry white wine and the end result with me scaling the recipe back to one serve was absolutely delicious, I usually have at least a 1/4 to 1/2 a breast left over but not tonight it was just to delicious to leave even a morsel behind thank you lazyme, made for For You Consideration tag game at FF&F.

review by:
(3 Jun 2017)