Chicken with Tarragon Mustard Sauce
Yield: Serves 4
Ingredients:
  • 4 small boneless & skinless chicken breasts, about 700 g
  • 14 mushrooms, sliced
  • 2 green onions, sliced
  • 1 garlic clove, chopped
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 3 tablespoons cooking oil
  • 1/2 tablespoon butter
  • 1 tablespoon mustered
  • 3 tablespoons fresh tarragon, chopped
  • salt and pepper to taste
Instructions:

Trim all visible fat from chicken breasts. If chicken breasts are quite thick, pound them with a meat mallet until they are about 3/4 inch thick. Season with salt and pepper.

Heat 2-tablespoons oil and butter in a large frying pan over medium-high heat. Add the chicken (do not crowd) and cook until chicken is cooked through and well-browned on both sides, about 10-13 minutes. Set aside.

Heat 1-tablespoon canola oil in a pan over medium-high heat. Add the mushroom and sauté until browned.

Add the green onion and sauté for 1 minute. Add the garlic and sauté for 1 minute.

Then add the chicken broth and cream. Bring to a boil and let simmer over medium heat until slightly thickened, about 7-8 minutes.

Add the mustard and tarragon. Season with salt and pepper, stir well. Return the chicken to the pan and cook for 6-8 minutes.

Transfer to a serving dish and garnish with fresh tarragon. Serve with Mashed Potato or salad.

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