Sunday, May 30, 2010
Chicken with Tarragon Cream Sauce
This is one of my go to dinner recipes when I need something fast and easy that the whole family will like. And it is relatively healthy for you. Add mashed potatoes and a veggie and dinner is on the table.
4 boneless, skinless chicken breasts
¼ tsp salt
¼ tsp freshly ground pepper
3 tsp extra-virgin olive oil
¼ c finely chopped shallots (or onions)
½ c chicken stock
½ c dry white wine
1 Tb Dijon mustard
1 Tb sour cream
1 Tb chopped fresh tarragon
Season chicken on both sides with salt and pepper. Heat 1 ½ tsp. oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
Reduce heat to medium. Add 1 ½ tsp. oil to pan. Add shallots; cook, stirring, until softened, 2 to 3 minutes. Add broth and wine and bring to a simmer. Cook until reduced by half, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce. Season to taste with salt and pepper and spoon over the chicken.