Chicken with Tarragon Mustard Sauce
Chicken with Tarragon-Mustard Sauce is a quick and simple recipe for chicken breast that tastes delicious. You can serve this chicken dish on the weeknights with Mashed Potato or salad.
Yield: Serves 4
- 4 small boneless & skinless chicken breasts, about 700 g
- 12-14 mushrooms, sliced
- 2 green onions, sliced
- 1 garlic clove, chopped
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons canola oil
- 1/2 tablespoon butter
- 1 tablespoon mustered
- 2-3 tablespoons fresh tarragon, chopped
- salt and pepper to taste
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 1-tablespoon canola oil and butter in a large frying pan over medium-high heat. Add the chicken (do not crowd). Saute 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 saute until browned on both sides, about 7-8 minutes. Add the green onion and saute for 1 minute. Add the garlic and saute 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 2-3 minutes.
Transfer to a serving dish and garnish with fresh tarragon. Serve with Mashed Potato or salad.
Note: Please do not use our photos without prior written permission. Thanks!
You might also like these...