Quick And Easy Tarragon Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Chicken, Main dish | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter or margarine |
| 1 | T | Vegetable oil |
| 4 | Chicken breasts halves | |
| skinned and boned | ||
| 3/4 | c | Dry white wine or vermouth |
| 2 | t | Dijon mustard |
| 1 | T | Chopped fresh tarragon |
| or 1 tsp dried | ||
| 1/2 | t | Salt |
| Freshly ground pepper | ||
| 3/4 | c | Heavy cream |
INSTRUCTIONS
In a large frying pan, melt butter in oil over medium-high heat. Add chicken breasts and cook, turning once, until lightly browned, about 4 minutes a side. Remove and set aside. 2. Add wine to the pan. Bring to a boil, scraping up bornwn bits from bottom of pan with a wooden spoon. Stir in mustard, tarragon, salt and pepper to taste. whisk in cream and boil until mixture thickens slightly, about 3 minutes. 3. Return chicken to pan; turn in sauces to coat and simmer 7-1/2 minutes until chicken is tender. remove chicken to a serving platter, spoon sauce over it. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 383
Calories From Fat: 256
Total Fat: 28.9g
Cholesterol: 135.1mg
Sodium: 448mg
Potassium: 297.4mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: 28g