Chicken Breasts in Tarragon Cream
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 5 medium shallots
- 3 garlic cloves
- 3 tablespoons cornstarch
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 boneless skinless chicken breast halves, about 1 . 25lbs in total
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2⁄3 cup chicken broth
- 2 teaspoons Dijon mustard
- 1 1⁄2 teaspoons dried tarragon
- 1⁄3 cup heavy cream
directions
- Coarsely chop shallots and garlic.
- In a ziploc, combine cornstarch, salt, and 1/4tsp of the pepper, and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned cornstarch.
- In a large skillet, warm the butter and 1Tbsp of the olive oil over medium high heat until the butter is melted. Add the chicken and brown all over, 3 to 4 minutes per side. Remove the chicken to a plate and loosely cover.
- Add remaining 1 Tbsp olive oil to the skillet. Add the shallot-garlic mixture to the skillet and cook, stirring, until light golden.
- Return the chicken and any juices that have accumulated to the skillet. Add the chicken broth, mustard, tarragon, and the remaining 1/4 tsp of pepper. Bring to a boil over medium high heat.
- In a small bowl, combine the cream and the remaining cornstarch mixture.
- Stir cream-cornstarch mixture into the skillet. Bring to a boil, stirring constantly. Reduce to low, cover and simmer until chicken is done and the sauce is thick, about 3 minutes.
- Serve the chicken covered with the sauce. Have a glass of dry white wine. Yeah!
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RECIPE SUBMITTED BY
Melissa and her Pan
Vancouver, Washington
Married mom of three. I love to cook, and finding really fantastic recipes is one of my favorite things.?