Mustard-Tarragon Chicken Saute
- 4 skinless boneless chicken breast halves
- 1 1/2 tablespoons butter
- 1/3 cup finely chopped shallots
- 1/3 cup dry vermouth
- 2 tablespoons whole grain Dijon mustard
- 1/2 cup whipping cream
- 2 1/2 tablespoons chopped fresh tarragon
- Sprinkle chicken breasts with salt and pepper.
- Melt butter in heavy large skillet over medium-high heat.
- Add chicken breasts and saute until cooked through, about 5 minutes per side.
- Transfer chicken to platter.
- Tent with aluminum foil to keep warm.
- Add shallots to same skillet and saute 1 minute.
- Add vermouth and mustard and bring to simmer.
- Add cream and 1 1/2 tablespoons tarragon.
- Simmer until slightly thickened, stirring often, about 3 minutes.
- Return chicken and any accumulated juices to skillet.
- Simmer until chicken is heated through, about 1 minute.
- Transfer chicken and sauce to platter.
- Sprinkle with remaining 1 tablespoon tarragon and serve.
chicken breast halves, butter, shallots, whole grain dijon mustard, whipping cream, tarragon
Taken from www.epicurious.com/recipes/food/views/mustard-tarragon-chicken-saute-106424 (may not work)