| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Chicken, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1 |
tb |
Vegetable oil |
| 4 |
|
Chicken breasts halves skinned and boned |
| 3/4 |
c |
Dry white wine or vermouth |
| 2 |
ts |
Dijon mustard |
| 1 |
tb |
Chopped fresh tarragon or 1 tsp dried |
| 1/2 |
ts |
Salt |
|
|
Freshly ground pepper |
| 3/4 |
c |
Heavy cream |
INSTRUCTIONS
1. 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 born\wn 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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