1 pound thin-sliced chicken breasts
0.25 teaspoon salt
0.25 teaspoon pepper
Saute chicken in 2 tablespoons olive oil.
Remove chicken to a plate.
Add:
0.25 cup white wine
0.25 cup chicken broth
Cook until reduced by half
Whisk in:
0.5 cup whipping cream
2 tablespoons dijon mustard
1 teaspoon dried tarragon
salt and pepper to taste
Add back juices from resting chicken.
Serve chicken with sauce.
Good with pasta or rice.
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