0 recipes from contoocook and beyond


Sprinkle 4 b oneless skinless chicken breasts (6 oz. each) with l/43 tsp. each salt & pepper. In a large skillet heat 2 tbsps. olive oil over med high heat. Add chicken, saute until cooked through, l0-l2 mins, turning once.
Transfer to a plate, keep warm. Pour l/4 cup dry white wine or chicken broth into hot skillet; cook, stirring until reduced by half, about l min. Whisk in l/2 cup heavy cream, 2 tbsps. dijon musard and l tsp. dried tarragon. Cook whisking until thickened about 2 mins. Pour any accumulated chicken juices into sauce. Right before serving drizzle the cream sauce over the chicken. Serve with asparagus.

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