CHICKEN WITH TARRAGON CREAM SAUCE
Aug 11, 2008 16:44:23 GMT -8
Post by carol on Aug 11, 2008 16:44:23 GMT -8
CHICKEN WITH TARRAGON CREAM SAUCE
4 boneless, skinless chicken breast halves
1 tablespoon butter
1 tablespoon olive oil
1/2 cup cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
2 Tbsp snipped Chives
Salt
Pepper
Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil.
Brown chicken breasts on both sides. Reduce heat and cook, covered, 15
minutes, just until chicken is cooked through. Transfer chicken to a serving platter; keep warm.
Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.
Season to taste with salt and pepper.
Pour sauce over chicken and sprinkle with chives.
Molly from our old low carb days
4 boneless, skinless chicken breast halves
1 tablespoon butter
1 tablespoon olive oil
1/2 cup cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
2 Tbsp snipped Chives
Salt
Pepper
Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil.
Brown chicken breasts on both sides. Reduce heat and cook, covered, 15
minutes, just until chicken is cooked through. Transfer chicken to a serving platter; keep warm.
Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.
Season to taste with salt and pepper.
Pour sauce over chicken and sprinkle with chives.
Molly from our old low carb days