Roast Chicken Breasts with Tarragon and Mustard Sauce
Description
This recipe is certainly one that you will make over and over again. It's simple to prepare and elegant enough to serve to guests. The tarragon brightens up chicken and the sauce is wonderful with cream, mustard and wine. Serve with rice to soak up all th
Ingredients
2 large, boneless chicken breasts, skin on (ask butcher to de-bone)
olive oil
salt, to taste
freshly ground black pepper, to taste
poultry seasoning, to taste
2 baby Vidalia onions or 2 large shallots, sliced
splash of Marsala, Chardonnay wine, white wine, brandy, vermouth or dry sherry
freshly squeezed juice of 1/2 lemon
handful of freshly chopped tarragon leaves
1/2 c. cream
1-2 T. stone ground or Dijon mustard
lemon slices, for garnish
Directions
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Preheat oven to 400 degrees. Grease a baking pan.
Wash chicken and pat dry; rub chicken with olive oil; season well with poultry seasoning, salt and pepper; rub sasonings into the meat.
Drizzle a little olive oil in a skillet over medium-high heat. When skillet is hot, put breasts in, skin side down; sear several minutes until skin has good color. Remove breasts to prepared baking pan, skin side up. Bake 20 - 30 minutes or until done, depending on how large the chicken breasts are. Finish under the broiler if wanting more color or crispness. Remove; cover with foil; set aside to rest. Reserve any juices from cooking to add to sauce later.
In the same skillet, add onions; saute over medium-low heat for several minutes until softened, but do not brown them.
Give skillet a splash of wine; add lemon juice; reduce on medium-high heat for a minute. Add tarragon, cream, mustard, and leftover juices from cooked chicken. Bring to a simmer; cook 1-2 minutes. Taste and adjust seasonings, if necessary. Pour onto a serving platter or shallow casserole dish.
Slice chicken; place in sauce. Sprinkle with a little more tarragon. Garnish with lemon slices, if desired. Serve.
2-3 servings.