Description

Transform plain chicken into a unique and special dish in about 20 minutes. The sauce is tangy, creamy and bold and turns a somewhat boring dish into an elegant meal. The tarragon flavor makes the sauce fragrant and delicate and makes side dishes served

Ingredients

• 4 boneless, skinless chicken breast halves
• 2 T. olive oil
• salt and pepper, to taste
• 1 T. butter
• 1/4 c. chicken stock/broth
• 1/2 c. heavy cream
• 1 c. white wine or brandy
• 1 heaping T. grainy mustard
• 2 T. Dijon mustard
• 1 t. dried tarragon (or oregano)

Steps

1. Wash chicken and pat dry with paper towels. Season chicken with salt and pepper.
2. Add olive oil and butter to a large skillet; heat over medium-high heat. Place chicken in the skillet; saute until cooked through, 10-12 minutes, turning once. Transfer to a platter; cover to keep warm.
3. Reduce heat to medium; pour stock/broth into hot skillet. Whisk in cream, mustards, wine and tarragon. Cook; stir about 2 minutes. Return chicken into the skillet and into the sauce. Cook sauce a few minutes, shaking the skillet if needed to move things around.