“This is one of those recipes you will want to bust out for a special occasion or when you are having company. It's been so long since I made it, I can't remember what we served with it. Perhaps some baby potatoes with butter and parsley, and a salad?”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Coarsely chop shallots and garlic.
  2. 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.
  3. 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.
  4. Add remaining 1 Tbsp olive oil to the skillet. Add the shallot-garlic mixture to the skillet and cook, stirring, until light golden.
  5. 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.
  6. In a small bowl, combine the cream and the remaining cornstarch mixture.
  7. 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.
  8. Serve the chicken covered with the sauce. Have a glass of dry white wine. Yeah!

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